Smoked Tofu Lasagna [vegetarian]

Name: Smoked Tofu Lasagna [vegetarian]
Prep time: 15 min
Total time: 80 min
Ingredients: 400g [14 oz] courgettes (cut in 1cm dice); 400g [14 oz] aubergines (cut in 1cm dice); 400g [14 oz] cherry tomatoes (cut in half); 1 pepper (cut in 1cm dice); 1 red onion (cut in 1cm dice); 2 tsp dried thyme; 3 sprigs of fresh rosemary (chopped roughly); 2 tsp golden sugar; 5 Tbsp olive oil; 750g tomato sauce [1.65 lbs]; 400g [14 oz] smoked tofu; 300g [10.5 oz] lasagna sheets; 600ml milk [1 pint]; 50g butter [2oz]; 40g plain flour [1½ oz]; 250g ricotta [9 oz]; 40g vegetarian parmesan style cheese [1½ oz ] (plus extra for sprinkling); fresh grated nutmeg; salt & pepper

Published on September 30, 2013 | In Italian | By theflexitarian |

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- Prep Time
- 15 Minutes
- Cook Time
- 80 Minutes
- Difficulty Level

This smoked tofu lasagna is packed with proteins and the last of our garden Summer vegetables.

I love the depth that the smoked tofu adds to the roasted vegetables.

Egg-Free, High Fibre, Low Fat, Nut-Free

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Ingredients

400g [14 oz] courgettes (cut in 1cm dice)
400g [14 oz] aubergines (cut in 1cm dice)
400g [14 oz] cherry tomatoes (cut in half)
1 pepper (cut in 1cm dice)
1 red onion (cut in 1cm dice)
2 tsp dried thyme
3 sprigs of fresh rosemary (chopped roughly)
2 tsp golden sugar
5 Tbsp olive oil
750g tomato sauce [1.65 lbs]
400g [14 oz] smoked tofu
300g [10.5 oz] lasagna sheets
600ml milk [1 pint]
50g butter [2oz]
40g plain flour [1½ oz]
250g ricotta [9 oz]
40g vegetarian parmesan style cheese [1½ oz ] (plus extra for sprinkling)
fresh grated nutmeg
salt & pepper

Nutrition Info

Instructions

Preheat the oven to 180°C/350°F/Gas 4.
In a roasting dish mix together courgettes, aubergines, pepper, cherry tomatoes, red onion, thyme, rosemary, sugar and olive oil. Toss until vegetables are coated all over.
Roast in the oven for 40-45mins until vegetables are soft and brown. Toss once or twice while vegetables are cooking.
In the meantime make the cheese sauce. In a saucepan put the milk, butter and flour together. Bring to a boil while whisking until you have a thick and glossy sauce. Remove from heat. Add ricotta cheese and parmesan. Mix until well blended. Season to taste with nutmeg, salt and pepper.
In a separate bowl scramble the drained smoked tofu with a fork.
Once the vegetables are ready, start laying together the lasagna.
Place one layer of lasagna sheets at the bottom of a large lasagna dish. Add 1/3 of the roasted vegetables topped by 1/3 of the tomato sauce, topped by 1/3 of the scrambled smoked tofu, topped by 1/3 of cheese sauce.
Top this first layer with 1 layer of lasagna sheets plus 1/3 of the roasted vegetables topped by 1/3 of the tomato sauce, topped by 1/3 of the scrambled smoked tofu, topped by 1/3 of cheese sauce.
Top this second layer with 1 layer of lasagna sheets plus 1/3 of the roasted vegetables topped by 1/3 of the tomato sauce, topped by 1/3 of the scrambled smoked tofu.
Top this third layer with 1 layer of lasagna sheets plus 1/3 of cheese sauce.
Sprinkle some grated parmesan on top. Cook for 40mins until golden (to check the lasagna is cooked insert a knife into it. The pasta should be soft).