Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         firm tofu
   1      teaspoon      salt
   4      tablespoons   lemon juice
   2      tablespoons   vegetable oil
   2 1/2  tablespoons   tahini
   1      tablespoon    light miso
   1 1/2  tablespoons   olive oil
   1      large         onion -- chopped
   2      large         garlic cloves -- pressed
                        black pepper to taste
   1      teaspoon      nutmeg
   2      teaspoons     tarragon
   2      teaspoons     dill
   8      ounces        mushrooms
   8      ounces        spinach
     1/2  cup           fresh parsley
   4      tablespoons   breadcrumbs -- toasted
     1/2  cup           walnuts
   4      cups          tomato sauce
   9                    lasagna noodles -- al dente

Preparation:

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini and miso. Blend till thoroughly smooth. Set aside. Heat olive oil. Add onion and sauté‚till 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 the texture. Pre-heat oven to 350F. Lightly oil the bottom and sides of a baking dish. Add 2 to 3 tb of breadcrumbs and 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 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.