Vegan lasagne

High Fibre

Ingredients

• 400g grated zucchini
• 200g finely chopped mushrooms
• 100g mature spinach
• 350ml passata with Italian herbs
• 10 fresh, gluten free lasagna sheets
• 50g shredded vegan cheese
• 2x tbsp extra virgin olive oil
• Salt and pepper to taste
• -----
• For tofu ricotta:
• 350g firm tofu, drained
• 2x tbsp nutritional yeast
• 2x tbsp lemon juice
• 1.5x tsp salt
• 3x tbsp chopped chives

Method

Preheat the oven to 210C.

Heat the olive oil in a large frying pan and add the onion, garlic, mushroom and zucchini. Cook for 3-5 minutes until softened.

Turn off the heat and stir in the spinach, then set aside to allow the spinach to wilt.

Roughly chop the tofu and add it to a food processor with the nutritional yeast, lemon juice and salt. Blend until smooth.

Spoon the ricotta mix into a large bowl and stir in the chopped chives. Mix in the vegetables.

In a baking dish, spread 6 tablespoons of the passata sauce evenly across the bottom.

Layer lasagna sheets on top, then top with half the tofu mixture. Repeat with the same amount of passata sauce, another layer of lasagna sheets and the second half of the tofu mix.

End with 6 tablespoons of passata and lasagna noodles and coat with the remaining passata.

Top with shredded cheese.

Bake the lasagna for 30 minutes until the pasta is soft and the top of the lasagna is golden.

Nutrition

Type	Quantity
Fiber	5g

Low fibre

Ingredients

• 600g grated zucchini, skin and seeds removed
• 100g baby spinach
• 350ml passata with Italian herbs
• 10 fresh, gluten free lasagna sheets
• 50g shredded vegan cheese
• 2x tbsp extra virgin olive oil
• Salt and pepper to taste
• -----
• For tofu ricotta:
• 350g firm tofu, drained
• 2x tbsp nutritional yeast
• 2x tbsp lemon juice
• 1.5x tsp salt
• 3x tbsp chopped chives

Method

Preheat the oven to 210C.

Heat the olive oil in a large frying pan and add the onion, garlic and zucchini. Cook for 3-5 minutes until softened.

Turn off the heat and stir in the spinach, then set aside to allow the spinach to wilt.

Roughly chop the tofu and add it to a food processor with the nutritional yeast, lemon juice and salt. Blend until smooth.

Spoon the ricotta mix into a large bowl and stir in the chopped chives. Mix in the vegetables.

In a baking dish, spread 6 tablespoons of the passata sauce evenly across the bottom.

Layer lasagna sheets on top, then top with half the tofu mixture.

Repeat with the same amount of passata sauce, another layer of lasagna sheets and the second half of the tofu mix.

End with 6 tablespoons of passata and lasagna noodles and coat with the remaining passata.

Top with shredded cheese.

Bake the lasagna for 30 minutes until the pasta is soft and the top of the lasagna is golden.

Nutrition

Type	Quantity
Fiber	4g