Vegan Tofu Lasagne

    Vegan Tofu Lasagne


    147 people made this

    This is a really hearty and delicious lasagne with layers of a rich garlicky tomato sauce, spinach and tofu.

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 10 cloves garlic, minced
    • 4 (400g) tins whole roma tomatoes
    • 5 tablespoons tomato purée
    • handful chopped fresh basil
    • pinch chopped fresh parsley
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 500g lasagne sheets
    • 1 kg firm tofu
    • 6 cloves garlic, minced
    • handful chopped fresh basil
    • handful chopped parsley
    • 1/2 teaspoon salt
    • freshly ground black pepper to taste
    • 800g frozen spinach, thawed and drained

    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Make the sauce: In a large, heavy saucepan, heat the olive oil over medium heat. Place the onion in the saucepan and sauté until soft, about 5 minutes. Add the garlic; cook 5 minutes more.
    2. Place the tomatoes, tomato purée, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
    3. While the sauce is cooking bring a large kettle of salted water to the boil. Boil the lasagne sheets for 9 minutes then drain and rinse well.
    4. Preheat the oven to 200 degrees C.
    5. Place the tofu blocks in a large bowl. Add the garlic, basil, parsley, salt and pepper and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
    6. Assemble the lasagne: Spread 1 cup of the sauce in the bottom of a 23x33cm baking dish. Arrange a single layer of lasagne sheets sprinkle 1/3 of the tofu mixture over the pasta. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups sauce over the tofu and top it with another layer of the lasagne. Then sprinkle another 1/3 of the tofu mixture over the pasta, top the tofu with 1 1/2 cups sauce and place a final layer of lasagne over the sauce. Finally, top the lasagne with the final 1/3 of the tofu and spread the remaining sauce over everything.
    7. Cover with aluminium foil and bake the lasagne for 30 minutes. Serve hot and enjoy.

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