Spinach Mushroom Lasagna

Recipes Ingredients:

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

Recipe Instructions:

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. Source Unknown