Vegetarian Lasagna

Chef: Deeksha Gupta from Flavours from our Neighbours
Serves: 12
Prep Time: 30 minutes
Total Time: 40 minutes

Ingredients:

  • 2 onions, diced
  • 4 cloves garlic, minced
  • 2 Tablsepoons olive oil
  • 1/4 teaspoon chilli flakes
  • 2 zucchini, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup mushrooms, sliced
  • 3 cups spinach, chopped
  • 1/2 teaspoon each dried oregano, salt, pepper
  • 1 can whole tomatoes
  • 1/4 cup each chopped fresh basil and parsley (or all parsley)
  • 1/4 teaspoon ground nutmeg.
  • 3 cups mozzarella cheese, shredded.
  • 1 cup parmesan cheese, grated.
  • 3 cups white sauce.
  • 15 lasagna noodles about 10 oz. /300 g.
  • 1lb firm tofu 1 Lb.

Directions:

  1. In large pan, heat oil over medium heat, cook onion, garlic and hot pepper flakes until softened, about 6 minutes.
  2. Add zucchini, red peppers, green pepper, mushroom, oregano, salt and pepper; cook, stirring, about 10 minutes.
  3. Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, Stir in basil and parsley.
  4. In a separate, pan sauté the spinach for 2-3 minutes.
  5. Now mix the spinach with white sauce. Add salt, pepper and oregano.
  6. In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer to cold water. Drain again.
  7. Grease the pan with butter. Arrange one-third of the noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish. Cover with 1 cup (250 mL) of the vegetable sauce.
  8. Top with one thin layer of tofu. Cover with one layer of white sauce and spread some cheese. Cover again with lasagna noodles. Repeat layers once.
  9. Top with remaining noodles; spread with remaining sauce. Sprinkle with remaining mozzarella cheese.
  10. Cover loosely with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and heated through, about 10 minutes. Let stand for 10 minutes before serving.

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