Tofu, mushroom & spinach lasagna

• Tofu thyme ricotta

1. 300g plain or basil tofu (choose a brand that crumbles easily)
2. 10g olive oil
3. 10g apple cider vinegar
4. 3/4 tsp Italian herbs
5. 3/4 tsp garlic powder
6. 1.5 tsp dried thyme
7. 1/3 tsp salt

 

• Mushroom layer

1. 210g mushrooms (any kind: button, shiitake, oyster...)
2. 13g olive oil
3. 3/4 tsp garlic powder
4. 3 tsp Italian herbs
5. salt + pepper to taste

 

• Spinach layer

1. 5g olive oil
2. 5g canola oil
3. 90g brown onion, diced
4. 190g frozen spinach (preferably whole leaves, not chopped in pellets)

 

• Cauliflower cheese sauce

1. 260g cauliflower florets
2. 10g olive oil
3. 7g crushed garlic
4. 135g soy milk
5. 7g lemon juice
6. 8g flour
7. 13g nutritional yeast
8. 1/3 tsp onion powder
9. 1/6 tsp dried basil
10. 1/6 tsp dried thyme
11. 1/3 tsp salt

 

• Other ingredients

1. ~280g dried lasagna sheets (enough to make 5 layers in your oven dish)
2. 1 kg pasta sauce (I use a mix of basil pasta sauce + grilled vegetable pasta sauce - I like to mix a jar of Dolmio with a jar of another brand that is usually more acidic)
3. 1 tomato (123g), thinly sliced to layer on top the lasagna at the end

• Tofu thyme ricotta

1. Crumble the tofu in a bowl with your hands
2. Mix in all other ingredients, and reserve.

 

• Pasta sauce

1. Open jars of pasta sauce, and mix together in a large bowl

 

• Spinach layer

1. Heat up oil in a pan, and fry onion until there is a bit of a bite left in it.
2. Add spinach, mix, lower the heat, cover the pan and let it wilter. Stir from time to time.
3. Reserve.

 

• Mushroom layer

1. Heat up olive oil in the same pan you just used for the spinach.
2. Fry the mushrooms until golden.
3. Toss mushrooms with herbs in a bowl and reserve.

 

• Cauliflower cheese sauce

1. Heat up olive oil in the same pan you just used for the spinach and mushrooms.
2. Fry the cauliflowers florets very briefly with garlic clove.
3. Pour some water in the pan and cover with a lid. Reduce heat and let cauliflower cook through. Add some water if need be
4. Transfer cooked cauliflower florets in a tall container, and add soy milk and herbs.
5. Mix with a hand mixer to obtain a smooth, creamy consistency (you do not want the sauce to be too runny, nor do you want it too thick. Add water as necessary.)

 

• Lasagna sheets

1. Put dry lasagna sheets in a shallow dish without stacking them on top of each other (this is capital, otherwise they will stick together). Alternatively, use a rice paper wrapper tray to stack the lasagna sheets on top of each other without them sticking together.
2. Add boiling water to the sheets and let them soak in the water until they get soft, but make sure they don't turn to mush! While the sheets are soaking, turn on the oven at 200°C (fan on).

 

• Assembly

1. 1 layer of lasagna sheets
2. 1/5 pasta sauce
3. 1 layer of lasagna sheets
4. 1/5 pasta sauce
5. Mushroom layer
6. 1 layer of lasagna sheets
7. 1/5 pasta sauce
8. 1/2 cauliflower cheese sauce
9. 1 layer of lasagna sheets
10. 1/5 pasta sauce
11. Spinach layer
12. Tofu thyme ricotta
13. 1 layer of lasagna sheets
14. 1/5 pasta sauce
15. 1/2 cauliflower cheese sauce
16. Thinly sliced tomato (optional)
17. Salt + pepper

Bake in the oven for 45 min. Let it sit for ~15 min before serving. It goes beautifully with some crunchy lettuce drizzled with vinaigrette!