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 tVegan lasagna (5)he 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.

Vegan lasagna (1)







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.


Vegan lasagna (4)




When it’s all mixed, bake it in the oven at 200 degrees C for 35-40 minutes and serve.


Vegan lasagna (2)











Enjoy / Velbekomme