4 Sep 2012


I had some friends over yesterday and we've been meaning to make a veggie lasagna together for ages.
I love lasagna and I love vegetable lasagna but I've never tried it with tofu or anything. 
but my friend is a vegetarian and she had a lovely recipe for tofu bolognese sauce and it's not really difficult to make that into a lasagna then.

so we simply added some peppers, onions, garlic and a lot of herbs.
the most important thing when you make a dish using tofu is to add a lot of taste by using herbs and other flavourful things to it because the tofu itself doesn't really taste like a lot to be honest.

we had a lot of fun cooking and talking in the kitchen and I have to say it turned out really well. thank you girls!

Veggie Tofu Lasagna
(for 6 people, or just eat the rest on the next day! yum!)

500 ml pureed tomatoes
600 g tofu
1 onion
1 courgette
1 pepper

1-2 carrots
4 tomatoes
1-2 garlic gloves
herbs (oregano, thyme, basil)
2 tbsp balsamic vinegar
2 tbsp olive oil

100 g mozzarella or pizza cheese
1 pack of pasta sheets

chop the in vegetables the garlic and the onion
(whatever size you want them).
chop and mash the tofu to make a crumbly mixture.
chop the herbs and add to the tofu.

heat oil in a pan/wok and stir fry the veg until golden.
add the tofu and sitr fry for about 5 minutes.
pour in the pureed tomatoes and add the balsamic vinegar.
add salat and pepper and leave to simmer for
about 15 minutes.

preheat oven to about 180°C.

start arranging the lasagna in the dish.
start with a layer of sauce then a layer of pasta sheets.
you can add white sauce or cheese aswell.

bake for about 40 minutes.


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