About this recipe:A quick, yet tasty, vegetarian version of lasagne. This recipe doesn't have a separate cheese sauce recipe; it's basically layers of a tofu-tomato-mozzarella sauce, lasagne sheets and grated cheese but it comes together perfectly.
170g uncooked lasagne sheets
335g tofu or Quorn style chicken pieces, broken up
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 tablespoons milk
235ml pasta sauce
1 tablespoon dried parsley
225g mozzarella cheese, grated
40g Parmesan cheese, grated
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat oven to 180 C / Gas 4.
Bring a large pot of lightly salted water to a boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, pasta sauce, parsley and 100g of the mozzarella cheese. Spread a layer in the bottom of a 9x17.5cm rectangular casserole dish.
Layer lasagne sheets with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
Bake in preheated oven for 25 to 35 minutes.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.