Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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