Aug 2015

SPINACH TOFU “RICOTTA” LASAGNE

SPINACH TOFU “RICOTTA” LASAGNE

Lasagne the ultimate comfort food, it’s right up there with mashed potatoes. The classic dish is loaded with cheese and white sauce made of butter and milk. Yep not so good for you, the planet and the animals…

This lasagne was made on my daughter’s request. She wanted something with the spinach “cheese” layer. It’s her favourite way to eat spinach (other than raw in a salad). When my girl says make me something with a vegetable I do jump (it doesn’t happen often).

I used dry lasagne sheets (egg free), no need to cook them. The only cooking required is making the sauce (or you can always buy a couple jars of a good tomato sauce I like Seeds of Change range) and wilting the spinach. Rest is done by whizzing things up and baking it in the oven. Great “make ahead” dish and will feed 8. It does satisfy a doubting omnivore too. My mom-in-law was a happy diner indeed.

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SPINACH TOFU “RICOTTA” LASAGNE
Serves 8

ingredients
tomato sauce
1Tbs olive oil
1 medium onion, finely chopped
3 cloves of garlic, crushed
1/2 tsp dried oregano
3 tins of crushed tomatoes
1/2 cup (120ml) water
1/2 -1tsp sugar (optional; depends on the flavour of the tomatoes)
salt and pepper to taste

spinach tofu ricotta
300g baby spinach
1 package Cauldron Tofu (396g, just under 1lb)
2 tsp yellow miso
2 tsp onion powder
1/2 tsp garlic powder
juice of half a small lemon
2 tbs nutritional yeast
salt and pepper to taste

silken tofu cheese sauce
1 package silken tofu
1/2 (70g) cup cashews (soaked for at least 30min)
1 tsp yellow miso
1 tsp onion powder
1/2 garlic powder
2 Tbs nutrition yeast
1/2 juice of half a small lemon
1/4 -1/2 (60-120ml) of water
salt and pepper to taste

12 lasagne sheets
large deep baking dish

method
  • 1. First make the sauce. Sauté the onion and garlic in 1 tbs of olive oil till softened. Add the oregano, tomatoes and water. Add sugar, salt and pepper and cook on a low heat for half an hour.
  • To make the spinach layer wilt the washed spinach in a sauté pan and drain throughly.
  • In a food processor combine the spinach tofu ricotta ingredients and pulse till combine but not completely smooth. Set aside.
  • Put all the “cheese” sauce ingredients with 1/4cup (60ml) of the water in a blender (high speed works best) or a food processor. Process till you get a very thick sauce (Greek yoghurt consistency) add more water if needed.
  • To assemble lasagne spread few tablespoon over the bottom. Layer 3 sheets of lasagne, 1/3 of spinach mixture, 1/3 of sauce, lasagne and repeat. You last layer should be lasagne sheets. Pour your silken tofu sauce over the top.
  • Bake at 180C for 40minutes of until the top is golden brown and lasagne tender (test with a knife)
  • Let sit for about 10minutes before serving.

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