LASAGNE WITH TOFU RICOTTA

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Makes 4 generous portions.

For the tofu “ricotta” you will need:

1 block silken tofu, drained
Slightly less than 1 whole bunch of basil
8 heaped tablespoons of Engevita
Juice of 1/2 a lemon
A generous amount of Salt & Pepper
About a 1/4 cup of almond milk

Whizz it all up in a food processor. If you don’t have a FP you can mash it all up using the back if a fork or a potato masher. Whizz/Mash (excellent band name) till you’ve got the consistency of something like cottage/ricotta/feta cheese. Set aside.

For the red sauce:

1.5 tins of chopped tomatoes
2 large tomatoes
6 sundried tomatoes
A lot of tomato paste
Whatever basil you didn’t use for the tofu
2 tablespoons chill flakes
A little Salt & a lot of Pepper
4 cloves of chopped garlic
A dash of balsamic vinegar
Teaspoon of sugar
2 teaspoon garlic powder

Cook on the hob for about 10 mins then let cool slightly and whizz in the food processor to smooth everything out.

Pour a little red sauce into a lasagne dish followed by a layer of pasta sheets that don’t need pre-cooking and a layer of tofu ricotta and repeat the process till you’re out of sauces.
One layer mid-way up I dusted a generous amount of Engevita for extra cheesiness.
You’ll want your top layer to be sauce; I did a mixture of both sauces and another layer of Engevita.

Cover your dish with a layer of tin foil (if the tin foil touches the top of the lasagne, you’ll want to add a layer of grease proof paper first to stop your tomatoes from picking up a metallic taste from the tin foil).
Cook for about 30-40 mins on 210 degrees basically just till your pasta is cooked.
Let it settle for a few mins before tearing in to make slicing easier.

Recipe was inspired by a recipe on Forks over Knives. I think next time I want to incorporate more veg into it – onion in my red sauce, a layer of mushrooms and a layer of spinach. I also fancy making a pesto version.
Would recommend having a portion for breakfast; we did today and it was even more delicious!

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