tofu lasagne

This lasagne goes really well with a green salad and olives.

This weekend has proved another really busy one, so here's an easy supper I made midweek. It was declared delicious by vegan and non-vegan members of our household alike, so I'm going to remember this one when it's the school/ college holidays and lunchtime comes around!

Serves 6-8:
12-ish no precook lasagne sheets
750ml passata (1 1/2)
3 tabs cooked beans
chopped veg (a bowl full!- 1/2 cup sweetcorn, sliced cabbage, cauliflower, peppers, courgettes, etc.)
olive oil
black pepper
fresh tomatoes 4-6
seasalt
hing
oregano (dried)
tofu made with 2l soya milk drained in sieve not pressed- make "cheese" with tahini, lemon juice and soy sauce or follow the link below.

Make tofu "cheese"

Chop and saute the veg in the oil, add 500ml passata and tinned tomatoes. Season and place in the bottom of your dish.

To assemble, follow this order: Place 6 sheets of lasagne on top of the veg, 2/3 of the tofu, 6 more lasagne sheets, 250ml passata, sliced tomato, the rest of the "cheese" and more black pepper.

Bake in an oven preheated to 200C until the lasagne is soft. (Use the tip of a sharp knife to find out.)

Low-carb wheat/ gluten free idea: use thinly sliced  (lengthwise)aubergine instead of pasta.