Aunt Connie’s Corner – Easy Meat Free Lasagna with Veggies and Tofu

6 January 2017 || Pasta, Recipes, Vegan, Vegetarian

Aunt Connie’s recipe for this weekend is easy meat free lasagna with veggies and tofu – a veggie or if you prefer, vegan twist to a staple dish of the Italian cuisine. Follow this step-by-step recipe and make your own, succulent batch of tasty lasagna, full of deliciously healthy veggies and chewy Tofu bites. The veggies you include are really up to you – see what you have in the fridge! You could also use spinach or finely chopped cabbage or for example.

Ingredients for 4 people

250g lasagna sheets

2 medium courgettes

300g Champignon mushrooms

1 medium aubergine

1 medium red pepper

Salt and Pink Himalayan pepper to taste

2og ground mix of herbs of your choice (sage, marjoram, chives)

250g Tofu or Quorn style chicken pieces

10g of grated lemon zest

30 ml olive oil

1/2 shallot

100 ml double/vegan (soya) cream

Method

Step 1. Cut the vegetables into strips, chop the mushrooms and sauté everything in a large pan with the oil and a shallot. Add a little water if necessary and cook for twenty minutes until all the liquids dry out. Let the veggies cool down and set them aside.

Step 2. Take out a baking dish and sprinkle with a little olive oil. Place a first layer of lasagne and cover well with the veggie mix, tofu bites, herbs, salt and pepper, dollops of cream and lemon zest. Go on and form various layers of pasta and filling and end with a last layer of pasta sheets. Most lasagna does not have to be pre-cooked but do check the instructions before beginning just in case!

Step 3.  Spread some small pieces of Tofu/Quorn, the rest of the herbs, lemon zest and the cream on top layer. Put in the static oven at 180 degrees for about 25-30 minutes.

Step 4. Take out of the oven and serve! If you like you can sprinkle the top with some more of your herbs of choice and a little fresh lemon zest. Serve on wide dishes with a side of mixed salad leaves.

Enjoy!

This easy meat free lasagna recipe is both simple to follow and fast to make and can easily be doubled in portions to feed a flock. Suitable for vegans, vegetarians and anyone who wants to cut on calories on the traditional lasagna.

If you have not met Aunt Connie yet, have a look at her profile and her very first recipe on our Vorrei blog!

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