Spinach, Mushroom and Tofu Lasagne

    Spinach, Mushroom and Tofu Lasagne

    2saves
    3hours


    17 people made this

    This is great for anyone but has the bonus of being vegan. Soft tofu yields wetter lasagne; use firm tofu for drier lasagne. Feel free to put your favourite cheese on top before baking.

    Ingredients
    Serves: 3 

    • 3 cloves garlic, crushed
    • 250g mushrooms
    • 1 tablespoon vegetable oil
    • 320g pasta sauce
    • 300g frozen spinach, thawed and drained
    • 2 teaspoons garlic salt
    • 2 tablespoons Italian herb mix
    • 375g soft tofu
    • 330g instant lasagne pasta

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Extra time:1hour30min  ›  Ready in:3hours 

    1. Preheat oven to 180 degrees C.
    2. In a large frypan saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 pasta sauce to mushrooms and garlic then cook 2 to 3 minutes and remove from heat.
    3. In a microwave-safe bowl combine spinach, garlic salt, Italian herb mix and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.
    4. In a 23x23cm baking dish pour one thin layer of remaining pasta sauce, a layer of lasagne sheets, 1/2 the tofu mixture, the mushroom sauce, a layer of lasagne sheets, 1/2 the tofu mixture, a layer of pasta sauce, a layer of lasagne sheets and a final layer of pasta sauce.
    5. Bake 45 minutes in the preheated oven.

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