Spinach mushroom lasagna i
Spinach Lasagna Pasta Vegetarian Mushrooms
Last updated 6/12/2012 1:00:23 AM. Recipe ID 23529. Report a problem with this recipe.
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"
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