Lasagna (vegan kind)
Amandish has gone all vegan for a week – to explore and expand the view on food and healthy dishes. This lasagna is delicious, weather or not you are going vegan and it’s a healthy alternative to a greasy, cheese-full lasagna.
All you need is:
2 cans of diced tomatoes
1 dl coconut milk (this will make the crowd go wild!)
A couple of basil leaves
½ a can of chilibeans (save the sauce for your tofu)
Pasta sheets (I used the spinach kinds to get it all vegan)
1 handful spinach
A block of tofu
½ a lime
A clove or two of garlic
Making the sauce:
Mix the first 4 ingredients in a pot and heat it a little, while stirring. Add salt and pepper.
Making the tofu:
Put the sauce of your chilibeans on a pan, with a little oil too. Add your diced tofu and toss it around. Add the juice of the lime and the garlic.
Making the lasagna:
Add a little of the sauce to the bottom of your casserole, then put a layer of the pasta sheets. Then add a little of your tofu, some spinach and a layer of the sauce. Keep this layering going until you’re out of things to add. End with a layer of sauce. Be sure that the whole dish is soaking, not leaving any pasta sheets uncovered.
When it’s all mixed, bake it in the oven at 200 degrees C for 35-40 minutes and serve.
Enjoy / Velbekomme