by @Veggie_nerd
Easy Roast Vegetable Lasagna
Ingredients for tofu ricotta sauce
- 1 block extra firm tofu
- 1/3 cup water
- 1/4 cup nutritional yeast
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp onion powder
- 1 tsp Dijon mustard
- 1/2 tsp salt, pepper
Ingredients for lasagne
- 600 ml pasta sauce
- 1 tin of rinsed drained legumes (I used adzuki but again chickpeas, lentils, kidney beans )
- 6 dry lasagna sheets
Preparation
- Roast a tray of veggies until cooked to your liking. I used pumpkin, potato, cauliflower and carrot because that’s what I had! Any veggies will work.
- Grab a baking dish, and add a thin layer of paste sauce. Then 2 pieces of the lasagna sheets.
- Then half the veggies. Half the tofu ricotta. A splash of sauce.
- Repeat, gently press down on the pasta to squish it all together as you go. Finish with a layer of pasta covered with sauce. Cheese to top optional.
- Cover with foil and bake at 180deg for 30mins.
- Serve hot.
