This lasagna recipe is surprisingly quick and easy to make which in my opinion makes it suitable for a weeknight dinner. You will need about an hour, but once the sauce is made, it basically takes care of itself, so you can do other things. No reason for a lot of ingredients either – a simple tomato sauce, lasagna noodles and cheese substitute and you’re good. Doesn’t have to be at all time-consuming, complicated or expensive to make. I used smoked tofu in this recipe, but for extra protein you can also just add a large handful of lentils to the sauce, along with a little extra water and then have it simmer on the stove for a while longer. If you prefer lentils in your lasagna sauce, I personally like to add a tsp of smoked paprika for that tasty smoky flavor.
This recipe is a hit with my family. It tastes very much like the real thing – creamy, cheesy and rich. My husband actually said he likes this version better than the “real thing” (when he says “real thing” he means the meaty kind). And this is a serious carnivore speaking! So I take that as a win!
Ingredients: (Makes one large lasagna tray)
4 cans of chopped tomatoes
1 brick of smoked tofu
3 garlic cloves
3 tbsp olive oil
Salt, pepper and oregano to taste
1/2 can of full fat coconut milk
1 brick of vegan cheese*
Whole wheat lasagna noodles*
Start by making the tomato sauce. Chop the onion, garlic and tofu finely. Add the olive oil, garlic and onion to a large pot and fry for a few minutes while stirring. Add the tofu, tomato and spices and bring to a boil. Cover with a lid and let the pot simmer for about 15 minutes on low.
Grate the cheese. Pour the coconut milk in a bowl and stir well to make sure the coconut water and cream on top aren’t separated. In your lasagna tray, first add a layer of tomato sauce, then a layer of lasagna noodles, another layer of tomato sauce, a thin layer of coconut milk and sprinkle with shredded cheese. Then a layer of noodles and repeat the process. Top it off with a layer of tomato sauce, coconut milk and cheese. Save a little cheese for serving. Bake at 350 F / 180 C for about a half hour.
*Tip: For a gluten free version simply switch out the wheat noodles with a gluten free type. For the vegan brick cheese I used a type made from a base of coconut oil and without a bunch of additives and artificial ingredients. It’s possible to find, so check your brand before you buy it!
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