Mains // 4-6 servings
Tomato tofu sauce
1 grated carrot
1 grated zucchini
2 heaped teaspoons minced garlic (jarred)
1 can (~400g) tomatoes
1 tablespoon tomato paste
1/2 teaspoon dried basil
125g dry lasagne pasta (half a packet)
Grated cheese (for sprinkling on top)
Cheese sauce (or 1 cup cottage cheese)
4 scant tablespoons flour
1 1/2 cups soy milk
3/4 cup grated cheese
Tofu tomato sauce
Add garlic and fry for a few minutes then add tofu mince and mix together. Add tomatoes, paste and basil, bring to a boil and then turn down heat to maintain a simmer. Simmer until thickened. Set aside.
Cook pasta according to packet directions, then drain. Set aside.
Melt butter in a microwave safe jug that’s big enough to fit 4 cups of liquid.
Add flour and mix together. Add milk a little at a time, mixing it thoroughly with the flour mixture. Repeat until all milk has been added.
Heat mixture in the microwave a minute at a time, until thickened. Stir in cheese. Set aside.
Assemble the lasagne in an 20x20cm or equivalent sized dish. Cover bottom of the dish with ½ the cooked pasta, then spread ½ the tomato mixture, followed by half the cheese sauce or cottage cheese on top. Repeat this process with remaining pasta, tomato mixture and cheese sauce. Top with the extra grated cheese.
Bake at 180C for 20-30 min until heated through.