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November 2018

Lasagna Recipes

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Spinach Mushroom Lasagna I Recipe

Spinach Mushroom Lasagna I recipe and other lasagna recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spinach Mushroom Lasagna I recipe  PDF


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 and amp miso. Blend till thoroughly smooth. Set aside. Heat olive oil. Add onion and amp saute till translucent. Add garlic, pepper, nutmeg, tarragon, dill and amp mushrooms. Saute for several minutes. Stir in chopped spinach and amp parsley. Saute very briefly. Remove from heat. Add the saute to tofu mi ture. Blend briefly. Be sure to maintain the te ture. Pre heat oven to 350F. Lightly oil the bottom and amp sides of a baking dish. Add 2 to 3 tb of breadcrumbs and amp 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 and amp evenly spread half the tofu mi ture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles and amp sauce. Sprinkle the rest of the breadcrumbs on top, Cover and amp bake for 30 minutes. Uncover and amp bake another 10 minutes. Cool for 20 to 30 minutes before slicing.
Madhur Jaffrey, The World of the East Cookbook

Spinach Mushroom Lasagna I recipe and other lasagna recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
803 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Spinach Mushroom Lasagna I recipe  PDF   Lasagna recipes RSS   New

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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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