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All recipes are deliciously vegan.

Soft Vegetable Lasagne with Tofu

kid friendly
2 spoon difficulty rating

1 hour 30 mins

Serves:

Soft Vegetable Lasagne with Tofu

This is delicious with homemade garlic bread. It uses nutritional yeast flakes to add a mild cheesy flavour but you could replace this with grated vegan cheese instead. Click here for our recommendations

Taken from Viva! and VVF's Mother and Baby Guide.

Ingredients: 

  • 2 tbsp olive oil
  • ½ large onion or 1 small onion
  • 1 clove garlic, crushed
  • 1 red pepper, chopped
  • 100g/3oz mushrooms, chopped
  • 150g/ 5½oz firm tofu, sliced
  • 440g/11b jar of tomato-based pasta sauce (most plain supermarket sauces are vegan, just watch for cheese)
  • 1 packet ready-to-use lasagne sheets (ensuring it is not egg pasta)

White sauce

  • 1 tbsp vegetable oil
  • ½ onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp vegan margarine
  • 1½ tbsp flour
  • 250ml/8½fl oz soya or other plant milk
  • 2 tbsp nutritional yeast flakes
  • 1 tbsp light tahini

Method: 

1. Preheat oven to 200ºC/400ºF/Gas Mark 6. 

2.  Heat the olive oil in a large saucepan. Fry the garlic and onions until browning. 

3.Add the peppers and mushrooms and continue to cook on a medium heat until soft.

4. Set the vegetables aside when they are cooked and mix in the jar of sauce.

5. For the white sauce, heat the oil in a small saucepan and add the onions and garlic. Fry until they start to lightly brown.

6. Add the margarine and let it melt. Add the flour gradually, stirring with a wooden spoon for several minutes so it forms a smooth paste.

7. Then gradually stir in the soya or other plant milk, a little at a time, so any lumps can be smoothed out. If it does go lumpy, use a balloon whisk to remove lumps!

8. Add in the yeast flakes and tahini.

9. To construct the lasagne, grease a loaf tin or rectangular oven dish, then spoon in half the tomato and vegetable mixture.

10. Place a lasagne sheet on the top, then a couple of slices of tofu.

11. Repeat layers one more time, finishing by spooning the white sauce over the final sheet of lasagna and tofu.

12. Cook for 30-40 minutes or until the lasagne is bubbling and browning and a knife goes easily through all the layers ensuring the pasta is cooked.

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