| 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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