10 June 2017Recipes

Vegetable Lasagna

A delicious meal that is easy to prepare.

Vegetable and tomato sauce

1 large onion, finely chopped
1 tbsp olive oil
1 capsicum diced
3 large cloves garlic crushed
800 g crushed tomatoes or 2 pasta sauce in jars
2 tsp dried oregano
3 tbsp tomato paste
8 cups chopped vegetables (mushrooms, carrots, celery and vegetables of choice)
1 cup cooked brown lentils

Tofu Sauce

2 packets tofu – you can use a spicy or flavoured tofu
2 tsp nutritional yeast flakes – found in the health food section
1 cup milk or more (use almond or your favourite milk)

Lasagna

1 box lasagna sheets
Sesame seeds for topping

Method

Fry onion and garlic in large saucepan until tender
Add mushrooms, capsicum and vegetables and cook for a few minutes
Add tomatoes, oregano, tomato paste, tamari and simmer covered for 10 minutes
Pre-heat oven to 180ºC
In a blender, combine tofu, milk and yeast flakes until spreadable
In a large baking dish, line with lasagna sheets
Spoon thin layer of vegetable sauce followed by the tofu sauce. Repeat.
Top with sesame seeds
Bake for 40-50 minutes, ensuring that pasta sheets are soft

Last updated on Monday 5 December 2022 at 08:33 by administrators

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Tags: food mushrooms olive oil tomatoes

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