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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