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SPINACH MUSHROOM LASAGNA

  • 9servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsZinc, Copper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb Firm tofu

  2. 1 ts Salt

  3. 4 tb Lemon juice

  4. 2 tb Vegetable oil

  5. 2 

  6. 1/2 tb Tahini

  7. 1 tb Light miso

  8. 1 

  9. 1/2 tb Olive oil

  10. 1 lg Onion, chopped

  11. 2 lg Garlic cloves, pressed

  12. Black pepper to taste

  13. 1 ts Nutmeg

  14. 2 ts Tarragon

  15. 2 ts Dill

  16. 8 oz Mushrooms

  17. 8 oz Spinach

  18. 1/2 c Fresh parsley

  19. 4 tb Breadcrumbs, toasted

  20. 1/2 c Walnuts

  21. 4 c Tomato sauce

  22. 9 ea Lasagna noodles, al dente

Instructions Jump to Ingredients ↑

  1. Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini and miso. Blend till thoroughly smooth. Set aside.

  2. Heat olive oil. Add onion and saute till translucent. Add garlic, pepper, nutmeg, tarragon, dill and mushrooms. Saute for several minutes. Stir in chopped spinach and parsley. Saute very briefly. Remove from heat. Add the saute to tofu mixture. Blend briefly. Be sure to maintain the texture.

  3. Pre-heat oven to 350F. Lightly oil the bottom and sides of a baking dish.

  4. Add 2 to 3 tb of breadcrumbs and ensure that the dish is evenly coated.

  5. 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 and evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles and sauce. Sprinkle the rest of the breadcrumbs on top, Cover and bake for 30 minutes. Uncover and bake another 10 minutes. Cool for 20 to 30 minutes before slicing.

  6. Source Unknown —–

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