2og ground mix of herbs of your choice (sage, marjoram, chives)
250g Tofu or Quorn style chicken pieces
10g of grated lemon zest
30 ml olive oil
100 ml double/vegan (soya) cream
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Cut the vegetables into strips, chop the mushrooms and sauté everything in a large pan with the oil and a shallot. Add a little water if necessary and cook for twenty minutes until all the liquids dry out. Let the veggies cool down and set them aside.
Take out a baking dish and sprinkle with a little olive oil. Place a first layer of lasagne and cover well with the veggie mix, tofu bites, herbs, salt and pepper, dollops of cream and lemon zest. Go on and form various layers of pasta and filling and end with a last layer of pasta sheets. Most lasagna does not have to be pre-cooked but do check the instructions before beginning just in case!
Spread some small pieces of Tofu/Quorn, the rest of the herbs, lemon zest and the cream on top layer. Put in the static oven at 180 degrees for about 25-30 minutes.
Take out of the oven and serve! If you like you can sprinkle the top with some more of your herbs of choice and a little fresh lemon zest. Serve on wide dishes with a side of mixed salad leaves.