1 lb Firm tofu
1 tsp Salt
4 tbsp Lemon juice
2 tbsp Vegetable oil
2 1/2 tbsp Tahini
1 tbsp Light miso
1 1/2 tbsp Olive oil
1 large Onion, chopped
2 large Garlic cloves, pressed
Black pepper to taste
1 tsp Nutmeg
2 tsp Tarragon
2 tsp Dill
8 oz Mushrooms
8 oz Spinach
1/2 cup Fresh parsley
4 tbsp Breadcrumbs, toasted
1/2 cup Walnuts
4 cup Tomato sauce
9 Lasagna noodles, al dente
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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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