Rich Vegetarian Lasagna

Total Time: 1 hr 55 mins Preparation Time: 1 hr 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 4 (400 g) cans crushed tomatoes
• 3 tablespoons tomato paste
• 5 garlic cloves
• 1 brown onion
• 1 bunch fresh basil
• 1 large eggplant
• 1 red pepper
• 200 g mushrooms
• 1 bunch spinach
• 1 (300 g) package silken tofu
• 1 (250 g) packet instant lasagna sheets
• 2 tablespoons pine nuts
• 500 ml vegetable stock
• 160 g parmesan cheese, grated

Recipe

• 1 preheat the oven to 180c.
• 2 chop tofu and marinate in vegetable stock for one hour.
• 3 saute onion and garlic in oil until clear.
• 4 add tomato paste and crushed tomatoes.
• 5 simmer for 35-45 minutes, stirring occasionally.
• 6 slice eggplant then sprinkle with salt, then leave them for 20 minutes. rinse the salt off and pat the eggplant slices dry.
• 7 grill or fry the eggplant until tender.
• 8 chop the peppers, and mushrooms, then saute in a little oil until tender.
• 9 drain the tofu, then blend with spinach, pine nuts and basil in a food processor until creamy and smooth.
• 10 mix the peppers and mushrooms with half of the tomato sauce.
• 11 in an oiled oblong baking tray, layer the lasagna sheets, followed by the tofu mixture, then the vegetable mixture, then the slices of eggplant, the tomato sauce and top with a handful of cheese. repeat until all used up, then layer the final sheet of pasta on top, followed by anything leftover, and finally a layer of parmesan. make sure that the lasagna sheets are completely covered with the tomato sauce or they will dry out during cooking.
• 12 bake for 40-45 minutes.