Ingredients Jump to Instructions ↓

  1. 1 lb Firm tofu

  2. 1 ts Salt

  3. 4 tb Lemon juice

  4. 2 tb Vegetable oil

  5. 1/2 tb Tahini

  6. 1 tb Light miso

  7. 1/2 tb Olive oil

  8. 1 lg Onion, chopped

  9. 2 lg Garlic cloves, pressed

  10. Black pepper to taste

  11. 1 ts Nutmeg

  12. 2 ts Tarragon

  13. 2 ts Dill

  14. 8 oz Mushrooms

  15. 8 oz Spinach

  16. 1/2 c Fresh parsley

  17. 4 tb Breadcrumbs, toasted

  18. 1/2 c Walnuts

  19. 4 c Tomato sauce

  20. 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. Madhur Jaffrey, ‘The World of the East Cookbook’ —–


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