Took inspiration from the yummy-looking lasagne recipe posted on http://maggiesonebuttkitchen.com/2013/04/13/spinach-pesto-lasagne-2/, although didn’t have some of the ingredients so somewhat improvised! Was going to top with vegan parmesan but overlooked the minor detail of not having any lemon juice in the house, so defaulted to breadcrumbs.
Pesto, Spinach and Mushroom Lasagne
– Pack of dried lasagne sheets
– Olive oil
– Half a red onion, chopped
– 2 cloves garlic, finely chopped
– Several white mushrooms, chopped in large chunks
– Fresh spinach, chopped
– Half a block of firm tofu, mashed
– Salt and pepper, to taste
– Jar green pesto
– Wholemeal breadcrumbs or cheese suitable for melting (if preferred)
– Soy milk or normal milk
– Plain flour
Cook the the pasta sheets in hot water until softened. Drain.
Mash the tofu, adding a little tumeric and salt.
Melt the margarine in a pan, then add flour and salt to form a paste. Gradually add the soy milk, mixing all the time, to create a thick but pourable white sauce.
Heat the olive oil in a wok, then gently fry the onion and garlic. Add the mushrooms, salt, pepper and a little oregano.
When the mushrooms are brown add the spinach and stir fry for a minute, until the leaves start to wilt. Then add the pesto, stir well and take off the heat.
In a baking tin or casserole dish, layer the ingredients as follows; vegetable and pesto mix, tofu, pasta sheets, white sauce. Repeat, and then top with breadcrumbs, or with cheese if that is the ingredient you prefer.
Put in a pre-heated oven at 180 degrees for 30-40 minutes.