Easy Meat Free Lasagna with Veggies and Tofu - Aunt Connie's Corner

    Aunt Connie's recipe is easy meat free lasagna with veggies and tofu – a veggie or if you prefer, vegan twist to a staple dish of the Italian cuisine.

    almabts

    Essex, England, UK
    1 person made this

    Ingredients

    • 250g lasagna sheets
    • 2 medium courgettes
    • 300g Champignon mushrooms
    • 1 medium aubergine
    • 1 medium red pepper
    • Salt and Pink Himalayan pepper to taste
    • 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
    • 1/2 shallot
    • 100 ml double/vegan (soya) cream

    Method

    1. 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.
    2. 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!
    3. 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.
    4. 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.

    See it on my blog

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