Yet another use for pureed tofu ... this makes a seriously yummy, ultra low fat lasagne. It freezes well and looks beautiful for entertaining.
Many mainstream brands of pasta are made with just semolina flour and water, but obviously if you are vegan check the labels!
Mushroom and spinach lasagne
1 Tbsp olive oil
1 large red onion
3 large garlic cloves, minced
2 cups button mushrooms, washed
1 packet of soft tofu
1 large handful of basil leaves
1 cup of frozen spinach, cooked and squeezed out
2 tins of tomato passata
1/2 tsp freshly ground nutmeg (or dried is fine too)
large pinch each of salt and pepper.
1 packet of lasagne sheets (egg-free pasta is fairly easy to find)
a large handful of grated cheese (or cheeze) for the top
Get out your food processor and finely chop the onion and mushrooms. In a large saucepan heat the oil and then saute the onion, garlic and mushrooms. Season with the nutmeg, salt and pepper. Stir in the spinach.
While these are cooking puree the tofu and basil leaves in the food processor.
In a large lasagne dish sprayed with spray oil place one layer of lasagne, then top with half the mushroom mix, then half the tofu mix, then half the passata. Place another layer of lasagne and then the mushroom, tofu and passata again. Finish with a layer of lasagne, top this with some leftover passata (brush it across the pasta, especially the edges) and some grated cheese.
Bake for 30-40 minutes in a moderate oven.