Vegan pomarola lasagne
with spinach, tofu and tomato sauce
A classic lasagne filled with layers of sautéed spinach, creamy tofu and the well-known cajun and basil tomato sauce.
-
Vegan
Preparation time:
50 min.
Difficulty level:
You can do it!
Allergens:
wheat, celery, soya, gluten
Utensils:
(Hand) blender
Oven dish
Ingredients
Lasagne sheets
Spinach
Red onion
Garlic
Nutritional yeast
Tofu
Lemon
Cajun seasoning
Tomato sauce
Carrot
Celery
Fresh basil
Plum tomato
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2757
659
21
3
99
12
13
30
0
707
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash the spinach and cut it into pieces. Peel and finely chop 1/4 of the onion and the garlic. Heat 2 tablespoons of olive oil in a frying pan and sauté the onion and garlic for 2 minutes. Turn off the heat and add the spinach. Let it cook by mixing it together with the onion and garlic and set aside.
3.
Cut the tofu into cubes and blend it together with the soy milk until you get a nice paste. Add the nutritional yeast and the juice of half a lemon. Mix it all together.
4.
For the filling: mix the spinach with the tofu paste and add half of the cajun seasoning. Season to taste and set aside.
5.
Chop the celery and 1/4 of the red onion finely. Grate the carrot and plum tomatoes. Heat 2 tablespoons of olive oil in a pot and sauté the vegetables except for the tomatoes for 2 minutes. Add the tomatoes, the tomato sauce and the remaining cajun seasoning. Let it simmer for 5 minutes and season to taste. Add the chopped basil and set aside.
6.
Boil 2 litres of water in a pot. Turn off the heat, stir the water vigorously to make a whirlpool and add the lasagne sheets one by one to avoid them from sticking together. Cook them in the hot water for 5 minutes. Remove them from the pot and place them in a bowl with cold water to stop the cooking process.
7.
Put the lasagne together in an oven dish. Spread 3 tablespoons of tomato sauce over the bottom and cover it with a layer of the lasagne sheets. Spread a thin (1/2cm) layer of the spinach filling on top and add another layer of 3 tablespoons of tomato sauce. Repeat this procedure until you have completed 3 layers. Finish it with a layer of lasagne sheets covered with tomato sauce.
8.