Lasagne

The best vegan lasagne is the one you make at home! I use brown rice or spelt organic lasagne sheets. This super-healthy vegan lasagne is hearty, filled with vegetables, and so good! The rich tomato sauce layered with a creamy mushroom and spinach filling is seriously savoury and satisfying.

Tomato Sauce

2 x 300g pack organic silken tofu
1 x 200g jar vegan tomato pesto
Mix in a small bowl and set aside.

Vegetable filling

1 pack silken tofu
½ tsp turmeric
2 tsp umeboshi paste
3 cloves garlic, minced
1 cup spring onions, thinly sliced
3 cups fresh button or chestnut mushrooms, thinly sliced
Pinch sea salt
½ tsp onion granules
1 tbsp tamari
3 cups courgette, thinly sliced
Balsamic vinegar
1 tsp oregano
1 tsp basil
3 cups spinach
2 tbsp nutritional yeast

Topping

Vegan parmesan

Preheat the oven to 180°C (350°F), gas 4. In a large bowl, mix the tofu, turmeric and umeboshi paste. Set aside. Place the courgette slices on a parchment-lined baking sheet. Sprinkle with some sea salt and drizzle a little balsamic vinegar over. Roast for 20 minutes, turning over halfway. Remove and set aside. 

Warm a splash or two of filtered water in a heavy-based sauté pan, add the garlic, spring onions, mushrooms, sea salt, onion granules, and shoyu or tamari. Sauté over medium heat for 5 minutes; cover between stirring. Add a little water to keep the mixture from drying out. Stir in the oregano, basil and spinach. Place the lid back on the pan and continue cooking for a few more minutes until the spinach is wilted. Remove from the heat and season with some ground black pepper if desired. Set aside and let cool. Transfer the vegetable mixture to the tofu bowl and mix well. Stir in the roasted courgette slices.

Assembling

Spread a thin layer of tomato sauce to the bottom of the baking dish. Place a layer of lasagne sheets over the sauce and spread more sauce and some filling. Cover with another layer of pasta sheets. Again, top with some more sauce and the remainder of the filling. Add a final layer of pasta and cover with the remaining sauce. Spread the vegan parmesan evenly across the top. Cover the dish tightly with a lid or baking sheet. Bake for 25 minutes at 180°C. Remove the lid and bake for another 10 minutes. Leave to cool for 10 minutes. Makes six servings. Freezes well, also.

Serve with a power salad of greens and red leaves topped with microgreens and fresh sprouts, dressed with my delicious Italian vinaigrette.

Optional – Vary the dish by changing the vegetables or adding some crumbled tempeh. Simply sauté the tempeh along with the vegetable mixture.