Rich Vegetarian Lasagna

Recipe by ShakenCake
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat the oven to 180c.
  • Chop tofu and marinate in vegetable stock for one hour.
  • Saute onion and garlic in oil until clear.
  • Add tomato paste and crushed tomatoes.
  • Simmer for 35-45 minutes, stirring occasionally.
  • Slice eggplant then sprinkle with salt, then leave them for 20 minutes. Rinse the salt off and pat the eggplant slices dry.
  • Grill or fry the eggplant until tender.
  • Chop the peppers, and mushrooms, then saute in a little oil until tender.
  • Drain the tofu, then blend with spinach, pine nuts and basil in a food processor until creamy and smooth.
  • Mix the peppers and mushrooms with half of the tomato sauce.
  • In an oiled oblong baking tray, layer the lasagna sheets, followed by the tofu mixture, then the vegetable mixture, then the slices of eggplant, the tomato sauce and top with a handful of cheese. Repeat until all used up, then layer the final sheet of pasta on top, followed by anything leftover, and finally a layer of parmesan. Make sure that the lasagna sheets are completely covered with the tomato sauce or they will dry out during cooking.
  • Bake for 40-45 minutes.
Advertisement