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Tofu & Spinach Lasagne

Try this quick spinach and tofu lasagne tonight. Packed with fresh, zesty flavours, this tasty dinner is a true crowd-pleaser.
Photo of Tofu & Spinach Lasagne

Ingredients

Tomato Sauce

  • 2 tablespoons olive oil
  • 1 onion
  • 2 cloves garlic
  • 400 grams canned chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoons dried oregano
  • 2 teaspoons balsamic vinegar
  • 1 cup basil leaves
  • 1 pinch salt and pepper

Filling

  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 250 grams mushrooms
  • 1/2 teaspoons dried oregano
  • 150 grams spinach
  • 400 grams tofu
  • 1 lemon
  • 150 grams vegan cheese
  • 1/4 cup toasted pine nuts
  • 7 sheets eggless lasagna

Tomato Sauce

  • 2 tablespoons olive oil
  • 1 onion
  • 2 cloves garlic
  • 400 grams canned chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoons dried oregano
  • 2 teaspoons balsamic vinegar
  • 1 cup basil leaves
  • 1 pinch salt and pepper

Filling

  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 250 grams mushrooms
  • 1/2 teaspoons dried oregano
  • 150 grams spinach
  • 400 grams tofu
  • 1 lemon
  • 150 grams vegan cheese
  • 1/4 cup toasted pine nuts
  • 7 sheets eggless lasagna

Method

  1. Step 1 of 6
    Preheat an oven to 180C.
  2. Step 2 of 6
    Firstly make the tomato sauce. In a large pot, warm the oil on a medium heat. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the tomatoes, oregano, tomato paste and balsamic. Bring to a simmer for 15 minutes to thicken. Remove from the heat and add the basil leaves. Season with salt and pepper.
  3. Step 3 of 6
    For the filling, heat the oil in a frying pan on medium. Add the garlic, mushrooms and oregano cooking for a few minutes to soften. Add the spinach, tofu and pine nuts. Remove from the heat and add the lemon and half the cheese. Season with salt and pepper.
  4. Step 4 of 6
    To assemble, in a 20 x 20cm oven proof dish, spread a little tomato sauce, cover with lasagna sheets, tofu mixture, then tomato sauce again. Repeat, making sure to finish with tofu. Sprinkle with the remaining cheese. Cover with tin foil and place in the oven for 35 minutes.
  5. Step 5 of 6
    Remove the foil, drizzle a little olive oil and bake for a further 25 minutes until crispy and golden.
  6. Step 6 of 6
    Serve hot with some toasted pine nuts and basil leaves.

Method

  1. Step 1 of 6
    Preheat an oven to 180C.
  2. Step 2 of 6
    Firstly make the tomato sauce. In a large pot, warm the oil on a medium heat. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the tomatoes, oregano, tomato paste and balsamic. Bring to a simmer for 15 minutes to thicken. Remove from the heat and add the basil leaves. Season with salt and pepper.
  3. Step 3 of 6
    For the filling, heat the oil in a frying pan on medium. Add the garlic, mushrooms and oregano cooking for a few minutes to soften. Add the spinach, tofu and pine nuts. Remove from the heat and add the lemon and half the cheese. Season with salt and pepper.
  4. Step 4 of 6
    To assemble, in a 20 x 20cm oven proof dish, spread a little tomato sauce, cover with lasagna sheets, tofu mixture, then tomato sauce again. Repeat, making sure to finish with tofu. Sprinkle with the remaining cheese. Cover with tin foil and place in the oven for 35 minutes.
  5. Step 5 of 6
    Remove the foil, drizzle a little olive oil and bake for a further 25 minutes until crispy and golden.
  6. Step 6 of 6
    Serve hot with some toasted pine nuts and basil leaves.

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DinnerItalianLasagneTofuComfort FoodVegan