- 1 pack tofu drained
- 2 cloves garlic crushed
- 1 tsp salt
- 1 tsp pepper
- 650 g marinara sauce vegan
- 2 peppers
- 2 packets lasagne sheets vegan
- 1 tin new potatoes
- 2 carrots
- nut cheese
Preheat oven to Gas Mark 4 (350f / 175c)
Remove the tofu from its packet and wrap in paper towels. Gently press the tofu to extract as much water as possible. You may need to repeat a few times.
Cut up the tofu into small chunks and place into a bowl. Add the garlic, salt and pepper to the bowl and then mash it together.
Drain the new potatoes and chop them into quarters.
Peel and dice the carrots
Chop the peppers into small bits.
Place a sauce pan onto a medium heat and pour in the marinara sauce. Bring to a simmer and add the peppers and potatoes. Allows to simmer for a further 15 minutes, depending on how soft you want the peppers and potatoes.
Take your lasagna dish and line the bottom with some lasagna sheets. Pour some of the marinara sauce over the sheets and cover with more lasagna sheets.
Spoon a 1/3 of the tofu mix over the pasta sheets, then cover with more marinara sauce and cover with lasagna sheets.
Repeat this step twice more with the last step being some marinara sauce over the top.
Place in the middle of the oven and bake for 45minutes then remove and grate some of the nut cheese over the top of the lasagna. Return to the over for 5-10 minutes until the cheese has melted and is golden brown.