Spinach Mushroom Lasagna with Miso & Tahini
Spinach Mushroom Lasagna with Miso and Tahini recipe
Yield
9 servingsPrep
30 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tofu
firm |
|
| 1 | teaspoon |
salt
|
|
| 4 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 ½ | tablespoons |
tahini (sesame paste)
|
|
| 1 | tablespoon |
miso paste
light |
|
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | large |
garlic cloves
pressed |
*
|
|
black pepper
to taste |
*
|
||
| 1 | teaspoon |
nutmeg
|
|
| 2 | teaspoons |
tarragon leaves
|
|
| 2 | teaspoons |
dill weed
|
|
| 8 | ounces |
mushrooms
|
|
| 8 | ounces |
spinach
|
|
| ½ | cup |
parsley leaves
fresh |
|
| 4 | tablespoons |
bread crumbs
toasted |
|
| ½ | cup |
walnuts
|
|
| 4 | cups |
tomato sauce
|
|
| 9 |
lasagna noodles
al dente |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tofu
firm |
|
| 5 | ml |
salt
|
|
| 6E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 38 | ml |
tahini (sesame paste)
|
|
| 15 | ml |
miso paste
light |
|
| 23 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | large |
garlic cloves
pressed |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | ml |
nutmeg
|
|
| 1E+1 | ml |
tarragon leaves
|
|
| 1E+1 | ml |
dill weed
|
|
| 231.2 | ml/g |
mushrooms
|
|
| 231.2 | ml/g |
spinach
|
|
| 118 | ml |
parsley leaves
fresh |
|
| 6E+1 | ml |
bread crumbs
toasted |
|
| 118 | ml |
walnuts
|
|
| 946 | ml |
tomato sauce
|
|
| 9 | each |
lasagna noodles
al dente |
*
|
Directions
Blend tofu in processor.
Add salt, lemon juice, vegetable oil, tahini and miso.
Blend until thoroughly smooth. Set aside.
Heat olive oil.
Add onion and sauté until translucent.
Add garlic, pepper, nutmeg, tarragon, dill and mushrooms.
Sauté for several minutes.
Stir in chopped spinach and parsley.
Sauté very briefly.
Remove from heat.
Add the sauté to tofu mixture.
Blend briefly.
Be sure to maintain thetexture.
Pre-heat oven to 350℉ (180℃).
Lightly oil the bottom and sides of a baking dish .
Add 2 to 3 tablespoons of breadcrumbs and ensure that the dish is evenly coated.
Sprinkle ⅓ of walnuts on bottom of dish, followed by ¼ 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.
