HOLY MOLY LASAGNA!

The most delicious gluten free and vegan lasagna you'll ever try. Serves a generous 8 or more. This freezes and thaws well making for an easy mid-week meal when you're short on time.

5 from 1 vote

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Prep Time 35 mins

Cook Time 1 hr

Total Time 1 hr 35 mins

Course Main

Cuisine Gluten free, Italian, Vegan

Servings

Calories 328 kcal

Ingredients

Approx 1 kilo tomato passata store bought, or make an extra large batch of my homemade tomato sauce recipe and perhaps add some red capsicums whilst roasting
150 - 200 gm gluten free pasta sheets such as Orgran gluten free lasagna mini sheets
3 tbspn olive oil
1 large eggplant
Big Handful of basil leaves
4 red sweet Spanish peppers the long ones
2 good sized fennel bulbs
1 red chilli
1 clove garlic
300 gm baby spinach
3 blocks firm tofu organic
3 heaped tablespoons nutritional yeast not brewer’s yeast, though this is also called savoury yeast
1 tsp onion powder
1 tsp garlic powder
Zest one lemon
Himalayan salt

Instructions

Wash spinach and cook in a steamer till just wilted.
Set aside to drain in colander. When cool squeeze out excess moisture.
Finely slice peppers, fennel, chilli and garlic and pan fry in a little oil till softened and slightly caramelised. When done set aside.
In a food processor, blitz the three blocks of tofu with the nutritional yeast, onion and garlic powder and lemon zest.
Finely slice the eggplant length-wise, brush slices with a bit of olive oil and gently pan fry till has a little colour, when done set aside on paper towels to blot up excess oil.

TO ASSEMBLE :

Spread half the tomato passata on the bottom of dish (our dish was 35 x 25cm).
Layer on the pasta sheets, turn them to coat.
Next, layer over the eggplant slices. Scatter with basil leaves. Then spread over the tofu mixture with a large fork or spatula.
Next layer over the spinach and gently spread out and sprinkle with a little Himalayan salt.
Then another layer of pasta sheets.
Next spread over the cooked peppers and fennel.
Finally spread over the remaining tomato passata.
Bake in oven at 180˙C (350˙F) for 45 minutes. You can cover with foil if you wish.
Serve hot with fresh basil leaves on the top and a rocket salad or eat as is on its own.

Notes

This recipe will give you lasagna for days! I ended up freezing individual serves. You could easily halve the recipe or perhaps use a bit less tofu.
If you find the lasagna sheets are a bit hard when you take them out of the oven, it’s likely there wasn’t enough passata / tomato sauce. Just spread a bit more over the top to moisten and cook for another 10 minutes.
As an update, Mum has made this multiple times now and we love it most with less tofu and a sprinkle of vegan cheese. Winner!

Nutrition

Calories: 328kcal