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Life Changing Vegan Lasagna

Life Changing Vegan Lasagna

In collaboration with my dear friend Claudia from @soulful.synergy

SERVES 10-12

BOLOGNESE SAUCE:
1 brown onion (diced)
2 tin of lentils (rinsed and drained)
3.5 tins of diced tomatoes
Generous amount of Pepper
2 handfuls of fresh basil (chopped)
2 Tbsp. olive oil
2 cloves of Garlic (minced)
1 Tbsp. Turmeric
1 Tbsp. Oregano
1 Tbsp. Salt
1 tsp chilli flakes

TOFU RICOTTA:
350g extra firm tofu (drained and pressed dry)
1.5 lemons juiced
Handful of fresh spinach (roughly chopped)
1 Tbsp. of dried oregano
½ cup nutritional yeast
1 tsp. of salt and pepper
2 Tbsp. of olive oil
2 Tbsp. of water

PASTA:
We used 1.5 boxes of OrgraN gluten free lasagne mini sheets

FILLINGS:
2 zucchinis (thinly sliced length ways)
1 large eggplant (thinly sliced length ways with a drizzle olive oil and crack of pink salt)
3 handfuls of baby spinach
1 handful of basil (finely chopped)

CHEEZES:
1 block of Green Vie Mozzarella cheeze (cut into slices)
1 block Oliana Cheeze (grated)

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METHOD:
1. Preheat oven on 190 degrees, line tray with baking paper and place sliced eggplant. Lightly drizzle olive oil over eggplant and bake for 15 minutes in the oven.
2. Meanwhile, heat 1 tbsp. of olive oil and diced onions in a large pan on medium heat. Cook until browning begins, then add 2 tins of tomatoes, followed by two tins of lentils (drained and rinsed). Then add all herbs and spices (use less or more to suit your own taste). Let bolognese simmer at a low heat while you prepare the ricotta.
3. For Tofu Ricotta, blend all ingredients in a food processor until creamy and smooth (may need to add more water depending on strength of blender/ food processor). Add more spices, nutritional yeast, lemon until desired taste.
4. Add another can of tinned tomatoes to the lentil bolognese and stir well (you want this bolognese to be wet and saucy, this will help to cook the pasta sheets)
5. Lightly steam the sliced zucchini (we threw ours in the microwave for 1 minute)
6. Grease baking dish with olive oil, spread with kitchen paper
7. Rinse lasagne sheets under hot water to breakup the starch and begin to place along the bottom of the dish (overlap to ensure no gaps)
8. Layer lentil bolognese evenly over the pasta, make sure this layer isn’t too think as you will need this bolognese for another layer
9. Layer zucchini slices (overlap to ensure no gaps)
10. Evenly spread all of the tofu ricotta over the zucchini
11. Layer baby spinach over the ricotta
12. Then put the eggplant layer over the spinach (overlap to ensure no gaps)
13. Evenly layer the remaining bolognese sauce over the eggplant
14. Rinse more lasagne sheets under hot water and layer over the eggplant, then spread half of the last can of diced tomatoes over the pasta sheets
15. Slice whole block of vegan mozzarella (we used Green Vie) and layer over the lasagne sheets
16. Grate block of Oliana Cheeze (or cheese of choice) and sprinkle half of this grating over the Mozzarella
17. Place lasagne in oven for 45 mins, take out and sprinkle the rest of the Oliana cheeze along with a handful of chopped basil and place back in the oven for another 15 mins
18. Take lasagne out of the oven, check that pasta is cooked all the way through by pressing a knife through the layers. The only part that should remain slightly crispy is along the edges
19. Serve and enjoy with your favourite green salad

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