Side Pannel
Spinach Mushroom Lasagna
Spinach Mushroom Lasagna
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Main Dish, Vegetarian
Ingredients List
- 1 lb Firm tofu
- 1 ts Salt
- 4 tb Lemon juice
- 2 tb Vegetable oil
- 2 1/2 tb Tahini
- 1 tb Light miso
- 1 1/2 tb Olive oil
- 1 lg Onion, chopped
- 2 lg Garlic cloves, pressed
- Black pepper to taste
- 1 ts Nutmeg
- 2 ts Tarragon
- 2 ts Dill
- 8 oz Mushrooms
- 8 oz Spinach
- 1/2 c Fresh parsley
- 4 tb Breadcrumbs, toasted
- 1/2 c Walnuts
- 4 c Tomato sauce
- 9 Lasagna noodles, al dente
Directions
Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini &
miso. Blend till thoroughly smooth. Set aside.
Heat olive oil. Add onion & saute till translucent. Add garlic, pepper,
nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in
chopped spinach & parsley. Saute very briefly. Remove from heat. Add the
saute to tofu mixture. Blend briefly. Be sure to maintain the texture.
Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish.
Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated.
Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato
sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu
mixture on the noodles. Repeat a second layer. Then top with remaining
walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top,
Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for
20 to 30 minutes before slicing.
Madhur Jaffrey, "The World of the East Cookbook"
miso. Blend till thoroughly smooth. Set aside.
Heat olive oil. Add onion & saute till translucent. Add garlic, pepper,
nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in
chopped spinach & parsley. Saute very briefly. Remove from heat. Add the
saute to tofu mixture. Blend briefly. Be sure to maintain the texture.
Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish.
Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated.
Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato
sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu
mixture on the noodles. Repeat a second layer. Then top with remaining
walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top,
Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for
20 to 30 minutes before slicing.
Madhur Jaffrey, "The World of the East Cookbook"
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