Friday, 9 November 2012

"Ricotta" and Spinach Lasagne

This lasagne is insanely delicious. It's quick and easy to prepare. There is no need to cook the lasagne sheets before you take it to the oven and the tofu mixutre taste just like ricotta, hence the name. Give it a go, I can guarantee you will love it! :)

9 lasagne sheets
250ml tomato sauce
500g tofu
1/4 cup almond milk
1 tbsp olive oil
3 cloves garlic smashed
1/2 onions chopped
Juice of half a lemon
1 tbsp mustard
1 tbsp sugar
1 tbsp salt
120g baby spinach leafs
2 tbsp vegetable oil

1 - Fry the onions and 2 cloves of garlic on the vegetable oil until tender
2 - Add the tomato sauce, sugar, mustard and a small amount of water and bring it to boil
3 - In a food processor beat the tofu, almond milk, olive oil, 1 cloves of garlic, lemon juice and salt
4 - Add the spinach leafs to the tofu "ricotta" mixture
5 - Spoon a bit of the tomato sauce into the bottom of the baking dish and place pasta sheets on top, then spread hald of the ricotta/spinach mixture evenly using a spatula and pour more of the tomato sauce.
6 - Repeat the process until final layer of pasta and tomato sauce
7 - Bake it on a pre-heated oven at 180c for 45 minutes.


1 comment:

  1. Oh my!! This lasagna was devine!! I am a newbie vegan and I would eat this lasagna above all other lasagnas! Yum :)