Vegan Lasagne: 

Ingredients

Tomato Sauce Ingredients: 

·         1 can of Biona Organic Chopped Tomatoes crushed tomatoes

·         2 tbsp Biona Organic Tomato Puree

·         1 tbsp Biona Organic Coconut Oil

·         1/2 onion, finely chopped

·         2 garlic cloves, minced

·         2 tbsp each of fresh chopped basil and parsley

·         1 tbsp oregano

·         1 tsp sea salt

·         1 tsp ground pepper

Method

·         In a saucepan, sauté onion in oil for 1 to 2 minutes until soft. Add garlic and cook for another 2 mins.

·         Add tomato puree and herbs and stir into the onions and garlic, cooking for another 2 minutes.

·         Next add the chopped tomatoes, salt, and pepper.

·         Simmer on low heat for 30 to 45 minutes while cooking the rest of the ingredients.

Tofu Ricotta Ingredients:

·         1 block extra firm tofu, crumbled

·         30g nutritional yeast

·         2 garlic cloves, minced

·         2 tsp Biona Organic Coconut Oil

·         2 tsp lemon juice

·         30g fresh basil, finely chopped

·         1/2 tsp sea salt

·         1/2 tsp ground pepper

Method

·         Crumble the tofu into small pieces with your hands.

·         Add in the remaining ingredients and combine.

·         Keep in the fridge until ready to layer the lasagne.

Bechamel (White Sauce) Ingredients:

·         125g silken tofu

·         120ml unsweetened soy milk

·         120ml vegetable stock

·         2 tbsp Biona Organic Tahini

·         2 tbsp nutritional yeast

·         2 tsp corn starch

·         1/2 tsp salt

 

Method

·         Put all the ingredients into a blender and combine until smooth.

Layers Ingredients:

·         1 pack Biona Organic Lasagne Sheets

·         112g vegan shredded mozzarella

·         1 tbsp Biona Organic Coconut Oil

·         1 courgette, thinly sliced

·         2 carrots, thinly sliced

·         1 pack of spinach

Method

·         Preheat the oven to 200C.

·         Using a vegetable peeler, thinly slice the carrot and courgette.

·         Partially cook the courgette and carrot in a saucepan over a low to medium heat with some of the coconut oil.

·         Cook the spinach in a separate pan until wilted.

·         Once all the ingredients are cooked and ready, use a deep 9-inch lasagne dish and start to layer the ingredients.

·         Lightly coat the inside of the dish with coconut oil.

·         Pour a quarter of the tomato sauce into the bottom of the dish and spread out an even layer with a spoon.

·         Add one layer of lasagne sheets across.

·         Take half the amount of tofu ricotta and spread it evenly over the lasagne sheets.

·         Sprinkle the vegan mozzarella over the tofu.

·         Use all the cooked spinach for the next layer.

·         Pour half the white sauce evenly over the top.

·         Add another layer of lasagne sheets.

·         Add another quarter of the tomato sauce.

·         Use the other half of the tofu ricotta as the next layer.

·         Sprinkle some more of the shredded vegan mozzarella over the top of the tofu ricotta.

·         Then add the courgette and carrots as another layer.

·         Pour the remaining white sauce evenly over top.

·         Add another quarter of the tomato sauce on top of the white sauce.

·         Then add one more layer of lasagne sheets and the remaining tomato sauce on top.

·         Add the last layer of vegan shredded mozzarella as the topping.

·         Bake in the oven covered with foil for 40 minutes.

·         Remove the foil and cook for another 10 minutes.  

·         Allow the lasagne to sit for 15 to 20 minutes before cutting and serving.

 

Windmill products used in this recipe