18 September 2012



9 lasagna noodles
1 chopped onion
3 large tomatoes
500 g tofu
600 g frozen chopped spinach
250 g tomato sauce
4 cloves minced garlic
2 tbsp olive oil
fresh basil
salt/black pepper/paprika/oregano/rosemary
vegan cheese (optional)


preheat the oven to 220 degrees C.
cook lasagna noodles in salted water for 10 min. drain and separate; lay on a large backing sheet.
for sauce: saute onion and garlic over medium heat until tender. add chopped tomatoes and tomato sauce. stir well, turn the heat low and let the sauce simmer covered for 20-30 min. add salt and pepper.
for spinach/tofu filling: place chopped tofu in a large bowl. add herbs and season with salt, pepper and paprika; mash all ingredients with hands until the mixture is even.
heat oil in a large frying pan over medium heat. add spinach and garlic and cook until its soft. transfer spinach to the bowl with tofu and mix it well.
cover the bottom of backing dish with a thin layer of tomato sauce. cover it with a layer of noodles (3 pieces) and follow with half of the tofu filling. spread a layer of tomato sauce (1/3) and cover with another layer of 3 noodle over the sauce. spread the second half of tofu mixture and 1/3 tomato sauce. top with a final layer of noodles and pour the remaining tomato sauce. sprinkle with rosemary and oregano.
bake the lasagna for 30 min.
remove from the oven, sprinkle with vegan cheese (optional) and let it sit for 10 min before slicing and serving.

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