Vegan Lasagne

Great Lasagne with tofu that’s also freezable!

4-6 people

Preparation: 30 minutes plus 45 minutes cooking time

Ingredients

• Tofu
• Veggies: squash, pepper, zucchini, potato and eggplant
• 2 cans of tomato puree
• Unhulled tahini
• Soy milk
• Olive oil
• Braggs (non-fermented) soy sauce
• Lasagne sheets
• Sea salt

Directions

1. Prepare veggies and steam fry them in the soy sauce, olive and sea salt. cook on low until soft.
2. In a mixing bowl prepare the sauce: add to bowl tomato puree, olive oil, sea salt, soy sauce, tahini, soy milk, some tofu (half a block crumbled, and you may need to add some water to mixture).
3. In a lasagne tray add sauce mixture, then lasagne sheet, then veggies, then sauce and lasagne sheet and so on until 3 quarters of the way full.
4. Leave sauce mixture on top and then crumble the rest of tofu and sprinkle on top.

Variation

You could also use red kidney beans instead of the tofu.