Spinach Lasagne

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TOMATO SAUCE

250g (1/2 pound) mushrooms

olive oil

700g (3 cups) jar pasta (tomato, onion etc.) sauce (or home made

sauce)

large bunch spinach - chopped

3 cloves garlic

2 chicken style stock cubes

2 tsp fresh chopped oregano (1 tsp dried)

salt and pepper to taste

 

Fry sliced mushrooms and minced (or finely chopped) garlic in a

little olive oil. When cooked add spinach and oregano. Add pasta

sauce when spinach is wilted. Season to taste. Simmer while preparing

tofu sauce.

 

TOFU SAUCE

600g (1¼ lbs)silken tofu

1 tsp salt

1½ tbls (2 US tbls) nutritional yeast

 

Blend tofu, salt and yeast in a food processor until smooth.

 

500g (1 lb) instant GF lasagna sheets

vegan parmesan

 

Place layer of tomato sauce in bottom of lasagna dish. Place a layer

of lasagna sheets on top. Spread half of remaining tomato sauce over

this, then 1/3 of tofu sauce, then layer of lasagna, rest of tomato

sauce, ½ remaining tofu sauce, layer of lasagna, then rest of tofu

sauce.

Cover with foil and cook for 30 minutes (375F or 190C). Remove foil,

top with parmesan and cook for a further 20 minutes.