Title: Spinach mushroom lasagna i
 Categories: Main dish, Pasta, Vegetarian
      Yield: 9 Servings
 
      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 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.
  
  Madhur Jaffrey, "The World of the East Cookbook"