Easy and quick(er) cheat’s lasagna

That also happens to be high in protein and plant-based! Perfect for meal prep or a last minute Holy Virgin Mary recipe.

tofu cashew ricotta:

- 1 cup cashews, soaked in hot water for 10 minutes and drained

- 250g extra-firm tofu, pressed and drained

- 1 cup nutritional yeast

- 2 tbsp tahini

- 1/2 tsp garlic powder

- 1/4 tsp smoked paprika

- 1 cup vegetable broth

- pinch of salt and pepper

meaty marinara:

- 1 tsp olive oil

- 1/2 onion, diced

- 1 clove garlic, diced

- 1 & 1/2 tsp dried Italian herbs

- 1 & 1/3 cup textured vegetable protein (TVP), soaked in hot water for 15 minutes and drained

- 700g passata/marinara sauce

- 1/4 cup water

- 2 tbsp tomato paste

- pinch of salt and pepper

other:

- 6 sheets lasagna pasta

- 4 cups spinach

- 1 & 1/2 cup shredded vegan cheese

1. Preheat oven to 175°C

2. Add all the tofu ricotta ingredients into a food processor and process until smooth. Add a dash more soy milk if needed.

3. Heat olive in a pan over medium to high heat. Add the onion and sauté for 3-4 minutes, or until translucent. Add the garlic and italian herbs and sauté for a further minute. Mix in the TVP, tomato passata, tomato paste and water and season with salt and pepper. Cook for 5 minutes, stirring regularly and remove from heat.

4. To layer the lasagna, spread 1/3 of the marinara at the bottom of a 3L glass baking dish. Top with three sheets of the lasagna pasta, 1/2 of the tofu ricotta and 1/2 of the spinach. Repeat.

5. Top the lasagna with the last 1/3 of the marinara and cover the dish in foil. Bake in the oven for 40 minutes. Remove the foil, top with the vegan cheese and bake for a further 20 minutes.

6. Remove from the oven and allow to rest for 20 minutes. Slice and serve.

Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.

https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990

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