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 |

0 Comments

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

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

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

Email
Save

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).