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–+ servings
vegetarian Smoked Tofu Lasagna

Tofu Lasagna

This smoked tofu lasagna is packed with proteins and the last of our garden summer vegetables.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Vegetarian Recipes
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Pasta & Noodles
Cuisine Italian
Servings 6 servings
Calories 849 kcal

Equipment

oven tray
saucepan
mixing bowl
large lasagna dish

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 400 g courgettes - cut in 1cm dice
  • 400 g aubergines - cut in 1cm dice
  • 400 g cherry tomatoes - halved
  • 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
  • 600 ml milk
  • 50 g butter
  • 40 g plain flour
  • 250 g ricotta
  • 40 g vegetarian parmesan style cheese - plus extra for sprinkling
  • fresh grated nutmeg
  • salt & pepper
  • 400 g smoked tofu
  • 750 g tomato sauce
  • 300 g lasagna sheets

Instructions
 

  • Preheat the oven to 180°C/350°F/Gas 4.
  • In a roasting tray mix together the courgettes, aubergines, tomatoes, pepper, red onion, thyme, rosemary, sugar, and olive oil. Toss until vegetables are coated all over.
    400 g courgettes - cut in 1cm dice, 400 g aubergines - cut in 1cm dice, 400 g cherry tomatoes - halved, 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
  • Roast in the oven for 40-45mins until the 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.
    600 ml milk , 50 g butter, 40 g plain flour , 250 g ricotta , 40 g vegetarian parmesan style cheese - plus extra for sprinkling, fresh grated nutmeg, salt & pepper
  • In a separate bowl scramble the drained smoked tofu with a fork.
    400 g smoked tofu
  • Once the vegetables are ready, start laying together the lasagna.
  • Spread some tomato sauce at the bottom of a large lasagna dish. Top with one layer of lasagna sheets. Add 1/3 of the roasted vegetables topped by 1/3 of the remaining tomato sauce, topped by 1/3 of the scrambled smoked tofu, topped by 1/3 of cheese sauce.
    750 g tomato sauce , 300 g lasagna sheets
  • 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).

Nutrition

Serving: 1servingCalories: 849kcalCarbohydrates: 112gProtein: 36gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 56mgSodium: 847mgPotassium: 1242mgFiber: 12gSugar: 26gVitamin A: 2263IUVitamin C: 76mgCalcium: 480mgIron: 7mg

Find this recipe online:

Tofu Lasagna

https://theflexitarian.co.uk/recipe-items/smoked-tofu-lasagna-vegetarian/