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.
3 cloves garlic, crushed
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
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Directions Preparation:30min › Cook:1hour › Extra time:1hour30min › Ready in:3hours
Preheat oven to 180 degrees C.
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.
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.
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.