A well-known and ever-popular dish; vegans can leave out the cheese.
Ingredients
- 175g (6oz) spinach, steamed and squeezed dry
- 284g (10oz) block firm tofu, crumbled and drained
- salt and freshly ground black pepper
- 2 medium courgettes, cut into julienne strips
- 1 mediium red pepper, cut into julienne strips
- olive oil
- 1kg (2lb) Tomato Sauce
- 6 sheets dried lasagne, cooked and drained
- 120g (4oz) grated vegetarian Cheddar cheese (optional)
- 2 tablespoons Parmesan cheese or yeast (optional)
- 2 tablespoons sunflower or sesame seeds
Chop the spinach, mix with the tofu, and season with salt and pepper. Saute the courgettes and pepper in the oil for 3 minutes. Preheat the oven to 180C/350F/Gas Mark 4. Put a layer of tomato sauce in an oiled 20 x 25cm (10 x 8in) baking dish. Cover this with a layer of lasagne, half the tofu/spinach mixture, then half the courgettes and peppers. Sprinkle with half the grated cheese (if using). Repeat the layers, and top with Parmesan cheese or yeast (if using), and sunflower or sesame seeds. Bake for 50-60 minutes until bubbling and golden. Serves 4.
Source from Yoga Mind & Body - Sivananda Yoga Vedanta Centre
Posts
