A delicious vegan version of this traditional Italian comfort food dish.
Prep Time20 minutesmins
Cook Time1 hourhr
Servings: 8
Ingredients
Tomato Mince Sauce
2TbsVegan Stockor oil
1Onion
2Garlic Cloves
750gramFirm Tofu
1500gTomato Pasta Sauce
2TbsTomato Paste
Cheese Sauce
2cupCashews
1 1/3cupWater
3TbsNutritional Yeast
1tspGarlic Powder
1tspSalt
2TbsLemon Juice
Lasagne
500gramLasagne Sheets
1cupVegan Mozzerellagrated
Instructions
Dice onions and garlic.
Crumble tofu either in a food processor or by hand.
Heat stock or oil over medium heat. Add onions and garlic and fry until browned. If you're using stock you may need to add a few extra tablespoons of water to keep it from sticking.
Add tofu, and cook, stirring, until heated through. If you're using stock instead of oil, the tofu won't brown.
Add tomato pasta sauce and tomato paste and stir through. Set aside while you make the vegan cheese sauce.
To make the cheese sauce, add all ingredients, starting with water, to a blender and blend until smooth.
Preheat Oven to 180 degrees C.
To assemble lasagne, spoon a small amount of the tomato sauce onto the base of a large baking dish to stop the pasta sticking.
Lay pasta sheets over the tomato sauce. Top with 1/3 of the tomato sauce and spread with a spoon to smooth. Top with about 1/2 cup of the cheese sauce and smooth.
Repeat the layering for another two layers, then top with another layer of pasta sheets.
Spread remaining cheese sauce over the top of the pasta sheets. Top with grated vegan cheese.
Cover with foil and bake for approximately 40 minutes.
Uncover and bake for a further 15 minutes, until the cheese is browned.