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Vegan Tofu Lasagna Recipe

Name: Vegan Tofu Lasagna Recipe
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: about 1 tbsp olive oil; 1 block firm tofu; 2 tbsp nutritional yeast flakes; 1 tsp garlic granules; 1 jar organic tomato pasta sauce; 2 red bell peppers, chopped; 12 no boil lasagna pasta sheets

A great vegan alternative to the traditional Italian Lasagna. Serve with your own home-made tomato sauce or buy ready prepared if you are in a rush. Serve with green salad or steamed green vegetables.

Posted by: michael
On: 01/08/2013

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
about 1 tbsp olive oil		More products
1 block firm tofu	Available only in our Edinburgh shops	More products
2 tbsp nutritional yeast flakes	Awaiting stock	More products
1 tsp garlic granules		More products
1 jar organic tomato pasta sauce		More products
2 red bell peppers, chopped		More products
12 no boil lasagna pasta sheets		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat oven to 180 degrees C. Lightly grease a baking dish with the olive oil and set aside.
Wrap the tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed.
Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash all this together with a fork. Set tofu mixture aside.
Put marinara sauce into a medium pot and bring to a simmer or create your own tomato sauce. Add peppers and continue simmering until tender, about 10 minutes.
Put enough tomato sauce into the prepared dish to cover the bottom and then arrange a few pasta sheets on top. Alternate layers of tofu mixture, tomato sauce and pasta sheets. Repeat the process until you run out of ingredients, ending with sauce. Cover with foil and bake for about 45 minutes, until the pasta sheets are tender.