Tofu and Baby Spinach Lasagne

YUM YUM YUM is all I can say about this. This was seriously the most delicious lasagne I have EVER had. I really felt like eating an Italian-ish meal, so I just played around with anything I had in the pantry and the fridge. We were all having dinner at mums house the other night and I made this and took it over to share with Mum, Mike, Jerome, Nanna and Poppa. It was such a yummy vegan family feast! Mum made avocado cream pasta, salad and garlic bread, nanna made vegan custard and cake and I made this yummy lasagne. Everyone loved it. Especially Jerome. So what were the boys doing at this time? Well Jerome was showing Mike and Poppa his new camera while we slaved away in the kitchen hehe. How stereotypical! I am just kidding...we enjoyed it!

Anywho, I really recommend that you make this as it is so easy and so delicious. ^-^ The great thing about making lasagnes is that you can add any layers as long as you have enough substance and moisture. It can become the go-to meal for a week-night or when you have no idea what to cook. Have a look at the bottom of this page for other serving suggestions and try it and tell me how it goes. x

serves: 4

 Tofu Ricotta:
   300g extra firm tofu, crumbled
   300g silken tofu, whisked
   3 tablespoons nutritional yeast
   good pinch of sea salt
   good pinch of freshly cracked black pepper
   1 sprig rosemary, stem discarded
   2 tablespoons fresh lemon juice
   1 teaspoon of dried oregano

Tomato Sauce:
   700g jar passata
   2 tomatoes, diced
   1 cup tightly packed basil leaves
   2 garlic cloves
   1 teaspoon dried oregano
   1 teaspoon dried basil
   1 tablespoon sugar
   good pinch of sea salt
   good pinch of freshly cracked black pepper

Other Layers:
   6 handfuls baby spinach
   olive oil and spray oil
   pasta sheets

1. Preheat oven to 180 degrees Celsius. 
2. In a bowl, add all tofu sauce ingredients. Taste and season with more salt, pepper and herbs if needed. Stir until well combined. Set aside. 
3. Add all tomato/marinara sauce ingredients to a different bowl. Stir together until well combined. Taste and season with more salt, pepper and herbs if needed. Set aside.
4. Spray oil a rectangle casserole dish. 
5. Pour a third of the tomato sauce at the bottom of the dish
6. Cover with pasta sheets
7. Cover with 3 handfuls of baby spinach
8. Follow with half of the tofu mixture
9. Add another layer of pasta sheets on top of that
10. Then add half of the remaining tomato mixture
11. Follow with another 3 handfuls of baby spinach
12. Add another layer of pasta sheets
13. Follow with the remainder of the tomato sauce
14. Add the remaining of the tofu mixture on top. 
15. Drizzle the top with olive oil.
16. Put in oven for 45 minutes until the sides are bubbling and the pasta has softened to your liking.
17. Take out of oven and let sit for 5 minutes before serving. Serve on a plate and garnish with fresh basil leaves and an optional side salad. Enjoy!

• Layer suggestions: eggplant, zucchini noodles, tomato, mushrooms etc...
• Extra taste suggestions: olives, sundried tomato, onions, capers etc...
• The longer you allow it to sit, the better it will serve and stay together.
• Freezes well!
• Can stay in the fridge for up to two days.
• Serve with salad and garlic bread.
• Jerome likes to garnish with olives!