Vegan Lasagne

Ingredients

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• Vegan tofu cheese:
• Silken Tofu Silken Tofu 200g 4/5 cup
• Nutritional Yeast Nutritional Yeast 2 tbsp 2 tbsp
• Olive Oil Olive Oil 2 tsp 2 tsp
• Garlic Garlic 1 clove 1 clove
• Fresh Basil Fresh Basil 10g 2/5 cup
• Table Salt Table Salt 1/4 tsp 1/4 tsp
• Ground Black Pepper Ground Black Pepper pinch pinch
• Lemon Lemon 1/2 1/2
• Mince:
• Garlic Garlic 1 clove 1 clove
• Meat Free Mince Meat Free Mince 70g 2/5 cup
• White Button Mushrooms White Button Mushrooms 100g 1 & 1/3 cups
• Large Vine Tomatoes Large Vine Tomatoes 2 2
• Red Onion Red Onion 1 1
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Tomato Puree Tomato Puree 1 tbsp 1 tbsp
• Mixed Italian Herbs Mixed Italian Herbs pinch pinch
• Ground Black Pepper Ground Black Pepper pinch pinch
• Water Water 300ml 1 & 1/5 cups
• Other:
• Olive Oil Olive Oil 1 tsp 1 tsp
• Lasagna Pasta Lasagne Pasta 6 sheets 6 sheets
• Baby Spinach Baby Spinach 100g 3 cups

Instructions

1. 1.Place the silken tofu in a medium sized bowl and add the rest of the cheese ingredients including the juice of half a lemon. Mash the tofu with a fork, mix everything together thoroughly and set aside.
2. 2.Heat the vegetable oil in a large, non-stick frying pan. Add the minced garlic and fry for 2-3 minutes until the garlic turns a slightly golden colour.
3. 3.Add the vegan mince, finely chopped mushrooms, tomatoes and red onion, stir fry for 2-3 minutes.
4. 4.Seasoning with salt, pepper, tomato purée and herbs, mix thoroughly until well blended.
5. 5.Pour over 300ml water, bring to a simmer, then cover and cook for 10 minutes. Set aside.
6. 6.Once all your ingredients are prepared and ready, preheat the oven to 170?C.
7. 7.Arrange your workspace with your mince, tofu cheese, boiled spinach and lasagne sheets all at easy reaching distance around you.
8. 8.Grease a deep 9-inch glass baking dish with 1 teaspoon of olive oil.
9. 9.Into this dish, add a layer of mince, a layer of baby spinach, a sheet of lasagne, a layer of tofu cheese and repeat until the dish is full. The lasagne should be finished off with a layer of tofu cheese on the top.
10. 10.Cover the dish with tin foil, bake for 30 minutes then remove the foil and bake for another 5 minutes.
11. 11.Allow the lasagne to sit for 15 before cutting and serving.

Nutritional Information

• Calories:
  503
• Fat:
  12g
• Sodium:
  189mg
• Carbs:
  48g
• Sugar:
  22g
• Protein:
  41g