I made this lasagna last night for Dinner more as an experiment for my meat eating family, who love my vegetarian lasagna, so its really a copy of my vegetarian lasagna but veganised.
INGREDIENTS
1 or 2 pkts instant lasagna sheets
3 pkts chopped frozen spinach
1pkt Bonsoy or whatever soy milk you use
1 tube tofutti cream cheese
2 jars organic pasta sauce, I used the Aldi brand, and they are pretty good for a cheap brand, don't forget this is a very easy dish and to use some convenience foods occasionally is ok
1 cup olives - sliced
1 small minced onion or chives or spring onions
2 tbls olive oil
1 tbls plain flour
3 tbls nutritional yeast 1 to 2 cups of water - you can cut down on the water and add more soy milk for a richer sauce
2 tbls tahini
2 tsps chicken flavored stock, I use massel
1 to 2 cups soy milk
s&p
parsley
Method
1. Gently saute the onions in the oil, for about 3 minutes, add the flour, mix well, add the yeast and slowly add the water, whisking to combine the ingredients into a smooth sauce. Stir in the tahini and stock.
2. Whisking continuously, cook over a medium heat until the sauce thickens, add salt and pepper.
3. Oil your Lasagna tray, spread with a little pasta sauce and I added a couple of spoons of water to just make it a little more spreadable.
4. Put your lasagna sheet on top to fit - I assume most know how to assemble a lasagna.
5. In a bowl, mix together your spinach and tofutti and spread this onto the lasagna.
6. Add another sheet lasagna.
7. Spread the pasta sauce over and add the olives and as well if you like some sliced zucchini or mushrooms etc- whatever you have on hand.
8. Another sheet of lasagna.
9. Now pour over the prepared Cheese sauce sprinkle with the parsley or decorate with other herbs or as you desire.
10. Bake in a 180 degree oven for approximately for an hour or more depending on your oven or how well you like your lasagna done. ENJOY
I usually change thing to what I might have on hand, but this is the basic recipe to start with. We all really liked this.
