vegan lasagne

Tomato sauce

I adapted my mothers spaghetti sauce to a vegan version and would make it to go with spaghetti when the children were small and they still love it
I then decided to use the same sauce to make lasagna and it worked really well.
If you do not like tofu you can replace it with a handful of hazel nuts which also tastes great.

 

6/8 tablespoons olive oil or more if you like

4 medium /large onions diced

1 green pepper diced

1 red pepper diced

10 - 12 cloves garlic

2 - 3 teaspoons Italian seasoning [herbs]

3 tins chopped tomatoes

1/2 tube tomato paste

1 large block tofu

 

Packet of lasagna sheets (vegan lasagna is available from most super markets and whole food shops

good salt and pepper

fry onions and peppers till golden, the oil should separate.

add crushed garlic and herbs fry for 1 minute stirring constantly to prevent burning  then add chopped toms and tom paste and  simmer for about 10 minutes stirring now and then.

next add diced tofu,I cut it to about 1cm cubes, if it is too large it will stop the lasagna sheets laying flat and too small means it could disintegrate, simmer for 5 minutes.

option is to add some chilli oil to make it spicy

 

heat oven to 180 degrees

 

Make white sauce by melting 2/3 tablespoons of margarine and stir in 3 or 4 tablespoons whole wheat flour then add about 3/4 carton of soya milk a bit at a time each time stirring until it goes thick. Add salt and black pepper and about 4 tablespoons of nutritional yeast to give the sauce a savoury flavour.

Place a layer of tom sauce in deep oven proof dish then a layer of lasagna sheets then a layer of white sauce repeat so that you have maybe three layers  but end with a layer of the white sauce.

I crumble vegan cheese on top but it works fine without it.

Bake for 45 mins to an hour until just golden brown.

 

this is great with boiled small potatoes and salad or cold or reheated the next day