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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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Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

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