Tofu Vegetable Lasagna

Hello Beans

Lasagna is a popular recipe that most people eat as a child and grow up cooking themselves. I’m not one of those people. I don’t remember eating it a lot as a child and today was the second time in my life I had made lasagna. The first time was several years ago and it was a disaster, I don’t remember eating the final product. But, I’m pleased to say this one came out perfectly. Very scrummy and more than your five a day in one serving. Nutrition heaven.

Ingredients

1 Small Courgette
1 Small Sweet potato
4 Medium Chestnut Mushrooms
1 Medium Carrot
1 Red Bell Pepper
Block of ‘The Tofoo Co’ or other preferred tofu brand
1 Onion
2 Handfuls of Spinach
Vegan White Lasagne sauce 480g Jar
Tomato Pasta Sauce 480g Jar
Lasagne Sheets
1tbsp Tumeric
1tbsp Parsley
Nutritional Yeast or Vegan cheese

Method (serves 4-6)

Start by setting your oven to 180 (fan). Then dice your courgette, sweet potato, mushrooms, carrot, onion and bell pepper. Cook for 10 minutes on a low to medium heat.

Add your tofu and 1tbsp each of turmeric and parsley. Cook for 5 minutes.

Now add your pasta sauce. When you empty it fill the jar halfway with water, shake it up and put this into the pan as well. Simmer for 20 minutes on a low heat.

Now it’s time to compose your lasagne. This will be two layers. Start off by putting a small layer of your tofu vegetable filling on the bottom.

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Then a layer of lasagne sheets straight from the packet.

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Your final layer is a layer of the white sauce with a generous sprinkle of nutritional yeast or vegan cheese.

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Repeat this process a second time using the rest of your sauces.

Cook on the middle shelf for 40-45 minutes. Tip – Place a tray on a shelf underneath to catch any sauce that drips.

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So pleased with how this came out. Very yummy. I think in the future I may try it with my favourite vegan cheese but it’s also pretty great with the nutritional yeast.

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I put a picture up on Instagram first. I also put recipes on there that I don’t on here so make sure to follow me. 

As always make this recipe your own and have some fun with it. Feel free to contact me if you have any questions or would like to share some yummy pictures of your creations. 

Thanks Beans