Vegan lasagne

    Vegan lasagne

    148saves
    2hr30min


    164 people made this

    About this recipe: Layers of rich tomato sauce, tofu and lasagne sheets - a delicious and hearty vegan recipe.

    Ingredients
    Serves: 8 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 10 cloves garlic, minced
    • 4 (400g) tins whole plum tomatoes
    • 5 tablespoons tomato purée
    • handful chopped fresh basil
    • pinch chopped fresh parsley
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 (500g) packet lasagne sheets
    • 1kg (2 1/4 lb) firm tofu
    • 6 cloves garlic, minced
    • handful chopped fresh basil
    • handful chopped parsley
    • 1/2 teaspoon salt
    • freshly ground black pepper to taste
    • 800g (1 3/4 lb) frozen spinach, thawed and drained

    Method
    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Make the sauce: In a large, heavy saucepan, heat the olive oil over medium heat. Place the onion in the saucepan and sauté until soft, about 5 minutes. Add the garlic; cook 5 minutes more.
    2. Place the tomatoes, tomato purée, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
    3. While the sauce is cooking bring a large kettle of salted water to the boil. Boil the lasagne sheets for 9 minutes, then drain and rinse well.
    4. Preheat the oven to 200 C / Gas mark 6.
    5. Place the tofu blocks in a large bowl. Add the garlic, basil, parsley, salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
    6. Assemble the lasagne: Spread 250ml of the sauce in the bottom of a 23x33cm (9x13 in) baking dish. Arrange a single layer of lasagne sheets, sprinkle 1/3 of the tofu mixture over the pasta. Distribute the spinach evenly over the tofu. Next ladle 375ml sauce over the tofu, and top it with another layer of the lasagne. Then sprinkle another 1/3 of the tofu mixture over the pasta, top the tofu with 375ml sauce, and place a final layer of lasagne over the sauce. Finally, top the lasagne with the final 1/3 of the tofu, and spread the remaining sauce over everything.
    7. Cover with aluminium foil and bake the lasagne for 30 minutes. Serve hot and enjoy.

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    Reviews (9)

    by
    4

    I read all the reviews and I then read the recipe. The reason why the lasagna is coming out dry is due to the firm tofu the recipe calls for. (ie: the firmer the tofu, the dryer the lasagna) Try a soft tofu instead. - 24 Jul 2008

    by
    4

    I make a lasagna almost identical to this, and it is delicious. use firm tofu, but use silken instead of water packed, then it won't be dry. i also found that my first time making this it took me a lot longer than times afterward. I guess i just had to get the hang of making lasagna - 24 Jul 2008

    3

    Did not enjoy this AT ALL! - 05 Mar 2010

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