*  Exported from  MasterCook  *
 
                          SPINACH MUSHROOM LASAGNA
 
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Vegetarian                       Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Firm tofu
    1       t            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       t            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       ea           Lasagna noodles, al dente
 
   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.
   
   Source Unknown
  
 
 
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