Spinach Mushroom Lasagna

Ingredients:

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 ea Lasagna noodles, al dente

Method:

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.