Here’s a delicious and healthy vegan adaptation of a traditional favorite!
1 tsp water
3 cloves garlic
2 tsp dried Italian herbs
1 head broccoli
1 butternut (small)
Pinch salt and pepper
3 cups fresh spinach, shredded
1/4 cup water
2 blocks firm tofu, drained
1 large can tomato paste
750ml pasta sauce
1 box lasagne sheets (egg-free)
Lightly grease a large rectangular (10 x 13 x 4 inches or so) glass baking dish with a small amount of olive oil. Spread 1/3 can of tomato paste onto base of dish. Preheat oven to 350 deg F or 180 deg C.
Fill base with one layer of lasagne noodles.
Lightly fry garlic in water in a large pan. Add herbs.
Thinly slice broccoli, zucchinis and carrots. Peel, de-seed and cut butternut into small cubes.
Add vegetables, salt and pepper to garlic and herbs. Cook until vegetables are soft. Add pasta sauce and cook for 10 minutes on medium heat.
While vegetables are cooking, blend spinach with water. Add tofu and blend gently to create a chunky paste resembling ricotta cheese.
Pour half of spinach/tofu mixture onto first layer of noodles. Top with half of vegetable/pasta sauce mixture.
Add another layer of noodles and repeat the layering once more. Finish with a layer of noodles and top with the remainder of the tomato paste.
Cover dish with foil and place in pre-heated oven and cook for 1 hour. If the noodles are cooked after 1 hour, remove from the oven and let stand for 15 minutes before serving. If the noodles are not tender after an hour, leave in for another 20 minutes and check again. Remove when ready and let stand for 15 minutes before serving.
Enjoy (for dinner, and lunch the next day!) with a crisp salad and a glass of red vegan vino!
** This recipe can easily be made gluten-free by using gluten-free lasagne sheets available at health food stores or well-stocked local supermarkets **