Spinach Mushroom Lasagna
| Yield: | 9 Servings |
| Categories: | Main Dishes, Pasta, Vegetarian |
| 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 |
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