| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Pasta, Vegetarian | 9 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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"
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