Vegan Lasagna

Christmas is coming - it's offical! I attended my first vegan Christmas event last night. Tofurkey, Christmas cake, ice cream, and meringues were all served, and it didn't really hit me until I got home, that I realised I better get organised for Christmas. 

Every year Dan, Beth and I attend a few family Christmas events which include traditional Christmas meals. At each event I make a seperate dish so we don't end up eating bread and roast veggies. Here is one of the dishes I'll definitely be making next month (I really can't believe it's next month!). I bring you lasagna!

I'm also going to try my hand at baking a Christmas cake. As you might know by now, I'm not a baker. Simple and easy is my comfort zone. But I am excited to blow our family away with a delicious cake that's vegan and omnivore friendly. If it's a success, I'll share that recipe too.

Did I mention it's 36 sleep until Christmas!!!!??

I collaborated with Vegan Amino to bring you this recipe. You can watch me put it together in my recent YouTube video featuring my awesome husband - Dan! 

Vegan Lasagna

Ingredients: 
300g organic tofu
3 handfuls of mushrooms, washed and sliced
8 Gluten-free lasagna sheets
3 handfuls of spinach, washed
2 zucchini, chopped into coins  
3-4 tomatoes, sliced
2 tablespoons nutritional yeast
Salt and pepper
Pasta sauce (homemade or bought - to make your own use 3 tins of tomatoes, passata sauce, basil, oregano, 3-4 cloves of garlic, and an onion).
Red wine (optional)

Method:
1. Preheat your oven to 180 degree Celsius. Precook mushrooms in a non-stick frying pan. 
2. In a medium/large flat casserole dish, cover the bottom of the dish in a light layer of pasta sauce.
3. Layer over a few sheets of lasagne followed by more pasta sauce, mushrooms and tofu. 
4. For the next layer, add more pasta sauce, lasagna sheets and the rest of the vegetables (zucchini and spinach). 
5. Add another layer of pasta sauce, lasagna sheets and sliced tomatoes. With the tomatoes creating the top layer.
6. Top with nutritional yeast, a splash of red wine and season with salt and pepper. 

Alternatively - you can use lentils instead of tofu. I personally prefer using Italian green lentils or brown lentils. To use lentils, add 2 cups of pre-washed uncooked lentils to your pasta sauce with 2 cups of water, and cook for 30 minutes. 

This recipe was inspired by and adapted from Tess Begg! Thank you Tess!