Minced Tofu Lasagne with Marinara Sauce | Vegan Recipe
This vegan minced tofu lasagne baked in flavorful marinara sauce will please both vegans a nd carnivores. Perfect comfort food for a crowd or for a cozy dinner with family and friends.
Ingredients
- 15 lasagne sheets
- 1-1,2 kg marinara sauce
- 5-6 tbsp nutritional yeast
Lasagne filling
- 2 tbsp olive oil or 100 ml water
- 1 medium onion finely diced
- 4-5 garlic cloves minced
- 400 g minced tofu
- 5-6 tbsp simple tomato sauce
- 1 tsp white miso
- 1 tsp chili flakes
- 1 tsp salt or to taste
- ¾ tsp ground black pepper
- ½ tsp dry thyme
- ½ tsp dry basil
- ½ tsp dry oregano
- 100 g grated carrot
Instructions
- Heat olive oil (or water) in a wok or a large skillet over medium heat; add onion and garlic and sauté for about 2 minutes; stir from time to time;
- Crush the minced tofu block with a fork; add it into the wok together with the simple tomato sauce and combine well;
- Combine miso paste with 3-4 tbsp of water then add it to the tofu together with the rest of the filling ingredients, except for the carrot; combine well and cook for 7-8 minutes;
- Fold in the grated carrot and cook for another 1-2 minutes, then turn off the heat;
- Preheat the oven at 180°C;
- Spread a marinara sauce layer on the bottom of the baking dish, then add a pasta layer (5 sheets); cover in marinara sauce and add half of the minced tofu filling;
- Spread over the filling some marinara sauce and sprinkle 2-3 tbsp of nutritional yeast;
- Add another pasta layer, and repeat with the rest of the ingredients;
- Bake the lasagne at 180°C for 50-60 minutes, until the pasta is soft enough;
- Remove the dish from the oven and allow lasagne to cool for a few minutes before serving.