Lasagne (Vegan Tofu)
|
 |
|
|
INGREDIENTS
| |
|
[For the Lasagne]
|
| 12 |
|
whole grain lasagna noodles
|
| 1 |
|
tablespoon extra virgin olive oil
|
| 1 |
|
medium zucchini, chopped (optional)
|
| 220 |
|
g pk sliced mushrooms
|
| 340 |
|
g pk frozen spinach, thawed
|
| 1 |
|
cup frozen peas, thawed (optional)
|
| 2 |
|
jars Leggo's hidden veg pasta sauce
|
| |
|
[For the tofu ricotta]
|
| 2 |
|
x 400g pk extra firm tofu, drained and pressed
|
| 280 |
|
g tub roasted garlic hummus
(1 heaping cup)
|
| 1/2 |
|
cup nutritional yeast
|
| 1/4 |
|
cup fresh basil, finely chopped (optional)
|
| 1 |
|
teaspoon fine sea salt
|
| 1 |
|
teaspoon garlic powder |
|
INSTRUCTIONS
| 1. |
|
Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water.
|
| 2. |
|
Meanwhile, heat oil over medium heat in a large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach and peas and sauté for another 5 minutes. Remove pan from heat.
|
| 3. |
|
Place drained tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it’s semi-smooth and resembles ricotta.
|
| 4. |
|
Place about 1 1/2 cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1 1/2 cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 1/2 cups or more of sauce. Top with a sprinkle of nutritional yeast.
|
| 5. |
|
Cover with foil and bake for 30 minutes. |
|
|