Similar to the cannelloni recipe
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Method
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- Olive oil
- Hot paprika powder
- Dry oregano
- Powder garlic (optional)
- 250 gr of baby spinach leaves
- 2 cans of 400 g chopped tomatoes
- 1 block silken tofu
- Mozzarella violife cheese, grated
- 8-10 sheets of lasagna
- 1 tablespoon of soy milk
- Nutritional yeast
In a wok add a bit of olive oil and place the baby spinach leaves on top. Season with salt, pepper and paprika. Let the spinach cook until the leaves stick to each other. Drain the water and oil. Chop the spinach and transfer to a bowl;
Prepare the tofu:
in a food processor blend the tofu and the milk with some salt and pepper. Now add the tofu and the spinach leaves. Spoon this into a clean plastic bag and cut a SMALL tip off. Squeeze the mixture into a cannelloni tube very carefully and place the cannelloni in a oven proof dish.
Sauce:
in a food processor blend the tofu and the milk with some salt and pepper. Now add the tofu and the spinach leaves. Spoon this into a clean plastic bag and cut a SMALL tip off. Squeeze the mixture into a cannelloni tube very carefully and place the cannelloni in a oven proof dish.
Sauce:
Blend the tomato cans with 2 tablespoons of dry oregano, salt, pepper and the stock cube.
Get an oven proof dish. Place a bit of the tomato sauce and a layer of uncooked lasagna sheets. Then cover these with a layer of the spinach and 'ricotta'. Cover this with a layer of lasagna sheets. And another layer of spinach, another layer of pasta, a layer of tomato sauce. Finish this with another layer of lasagna sheets and cover them with the slices of mozarella style cheese. Use vegan parmesan to cover all the gaps in between the mozarella. (you can add chopped fresh basil or sprinkle dry oregano)
Let it cook in the oven around 20-30 minutes on 180oC.
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