Tofu, Spinach, and Mushroom Lasagne

My favourite vegan lasagne recipe is so disgustingly deliciously fatty and indulgent that I thought it about time I found another one that was’t quite such an all-out gluttonous event. Without intending to go in the extreme opposite direction, I found myself staring at a recipe on the fat-free vegan kitchen’s blog for a distinctly less indulgent lasagne that actually looked really easy to make… figuring I could just drizzle the whole thing in olive oil if it looked like it was getting too low-fat to really be healthy, I had a go at making it this week and blow me down if it ain’t rather tasty without all those calories! Less time on the treadmill maybe… or a good go-to for anyone with steathorrea!

As always, I adapted a little as I’m so terrible at remembering to actually buy ALL of the things on my shopping list and that it’s not just a pretty haiku I’m carrying for enteratinment value.

So, the original is here and the version I made went a little like this:

• 6-8 medium-sized mushrooms, sliced
• 1 clove Elephant garlic (or 2 cloves ordinary) chopped
• 2tbsp water (to sautee the above; I used olive oil as I’m not really watching calories)
• Three tins of finely chopped tomatoes – blend them if they’re too chunky (or 1 1/2 jars of vegan pasta sauce if you are doing the fat-free version)
• 1tsp oregano
• 1tsp basil
• 9 wholewheat oven-ready lasagna sheets
• Parmazano

Filling:

• 300g Frozen chopped spinach (thawed)
• 350g firm tofu
• 1/2 tsp Braggs (or salt)
• 2 tbsp. nutritional yeast
• 1 1/2 tsp. oregano
• 1/2 tsp. garlic powder
• 1 tsp. basil
• 1/8 tsp. cayenne pepper

The Method to the Madness:

1. Sautee the mushrooms and garlic
2. Add in the chopped tomatoes, and herbs, and simmer for about 15mins (if using the pasta sauce just remove from the heat and mix it in)
3. Pile all of the other ingredients into a food processor and whizz up until a whitish greenish goo emerges victorious

Spread half of the tomato and mushroom concoction into a lasagne dish and place three of the pasta sheets on top

4. Spread half of the tofu mixture over the pasta sheets and then top with another three sheets
5. Spread the remaining tofu and spinach mix over the second layer of pasta and place the remaining sheets on top of that
6. Pour the remaining pasta sauce mix over the top, ensuring even coverage and try to make sure that all of the pasta is covered. Add more of the pasta sauce (from the other half bottle) if it looks a little dry
7. Sprinkle some paramzano over the top and cover with foil to steam it a little for the first ten minutes of cooking
8. Cook in the oven for ten minutes, take it out and remove the foil, return to the oven for another 25 minutes
9. Take the lasagne out to stand for about ten minutes before serving as this makes it much easier to cut

Serve with a lovely green salad and crusty bread. These quantities would probably serve around six people (I got three meals out of it as it’s delicious cold!). Of course, if you’re wanting to be a svelte and slender vegan then go with the fat-free original version… and get on that treadmill!

Tagged as: calcium, protein, recipes, wholefood

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