Title: Spinach Mushroom Lasagna I
Categories: Entree 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		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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