Vegan Lasagne

Lasagne noodles come in many sizes, choose ones to fit the dish or casserole you are using to bake your lasagne. Serve with a bowl of fresh salad greens.

Sauce

4 Cups Marlene’s Basic Tomato Sauce

Vegetable Filling:

1 pack silken tofu

½ tsp. turmeric

2 tsp. umeboshi paste

3 cloves garlic, minced

1 cup spring onions, sliced

3 cups fresh button or chestnut mushrooms, thinly sliced

Pinch sea salt

½ tsp. onion granules 

2 tbsp. shoyu or tamari

2 cups courgette, thinly sliced

1 tsp. oregano 

1 tsp. basil

3 cups spinach

2 tbsp. nutritional yeast

Topping: 

Vegan cheese or nutrition yeast

Preheat oven to 180/360°. Drain the tofu of excess water, crumble into a bowl and stir in the turmeric and umeboshi paste. Set aside. Place the courgette slices on a parchment lined baking sheet. Sprinkle with some sea salt and drizzle a little balsamic vinegar over. Roast for 20 minutes turning over half way. Remove and set aside. Warm a splash or two of water in a heavy based sauté pan, add the garlic, spring onions, mushrooms, sea salt, onion granules, and shoyu or tamari. Sauté over a medium heat for 5 minutes; cover between stirring. Add a little water to keep the mixture from drying out. Stir in the oregano, basil and spinach.Place the lid back on the pan and continue cooking for a few more minutes until the spinach is wilted.Remove from the heat and season with some ground black pepper if desired. Set aside and let cool.Transfer the vegetable mixture to the tofu bowl and mix well. Stir in the roasted courgette slices.

Assembling 

Spread a thin layer of sauce in the bottom of the baking dish. Place a layer of noodles over the sauce, spread more sauce and some filling. Cover with another layer of noodles. Again, top with some more sauce and the remainder of the filling. Add a final layer of noodles, and cover with the remaining sauce. Sprinkle with grated vegan cheese. Cover the dish tightly with a lid. Bake for 25 minutes.  Remove the lid and bake for another 20 minutes. Leave to cool for 10 minutes, cut into 6 portions. Freezes well also.

Marlene’s Basic Tomato Sauce

This basic tomato sauce goes with just about everything.  It’s fantastic for pizza bases adding to pastas and is a delicious sauce for lasagne. I make batches and freeze in portion sizes. Note: for quickness purchase an organic tomato-based sauce.

Ingredients

3 cloves garlic, minced

1 onion, diced

Pinch sea salt

12 large organic tomatoes, diced

1 carrot, diced

1 tsp. dried basil

1 tsp. dried oregano

2 bay leaves

3 tbsp. nutritional yeast

1 tbsp. barley miso

2 bay leaves

4 sprigs fresh basil, leaves removed and minced

In a heavy based pan, warm a splash or two of water and sauté the garlic and onion for 5 minutes, adding a pinch of salt to help bring out the sweetness of the onions. Add the tomatoes, carrot, basil, oregano and bay leaves. Bring to a boil, reduce heat to low and simmer, covered for 40 minutes. Remove the bay leaves, stir in the fresh basil and cook, uncovered for a further 10 minutes. Stir in the miso and nutritional yeast. Using a stick blender, immerse into the pot and blend for a few minutes, leaving the sauce quite ‘chunky’. If the sauce is too thin (depending on water content of the tomatoes), cook uncovered until liquid reduces.