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60 • minutes
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4 • people
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Not too hard!

All In Vege Lasagne

5/5 (1)

Ingredients

  • tick1 big bunch or 250g spinach, silverbeet or kale
  • tick150g lasagne sheets
  • tick1/2 cup grated vegan cheese
  • Vegetable Sauce
  • tick1 tbsp Chantal Organics Coconut Oil
  • tick1 onion, diced
  • tick2 cloves garlic, crushed/chopped
  • tick2 cups chopped veggies (whatever you have on hand)
  • tick1 1/2 cups Chantal Organics Passata
  • tick1/2 tsp Chantal Naturals Sea Salt Fine
  • tick1/2 cup plant-based milk of choice
  • tick1 tsp Chantal Organics Rice Syrup
  • Tofu Ricotta
  • tick275g tofu
  • tick½ cup plant-based milk
  • tick1 cup fresh basil
  • tick2 cloves garlic
  • tick2 tbsp lemon juice (1 lemon)
  • tick1 tbsp white miso
  • tick1 tsp Chantal Naturals Sea Salt Fine
  • tick1/2 tsp black pepper

instructions

  • Step 1.

    Preheat the oven to 180°C (360°F), and grab a 30x30 cm or similar sized dish.

  • Step 2.

    Make sauce: Heat coconut oil on medium, sauté onion for 1 minute, then add garlic and veggies for another few minutes until starting to soften. Add tomatoes, herbs and salt and simmer on low for 10 minutes until slightly reduced, then add milk and sweetener and turn off the heat.

  • Step 3.

    Make ricotta: Blitz all ingredients together until smooth (while sauce is cooking).

  • Step 4.

    Prep greens: Steam greens in a pan with a dash of water, stems first, then leaves at the end.

  • Step 5.

    Assemble: add a little bit of sauce to cover the bottom of your dish, then 1/4 of lasagne sheets (layer 1), 1/2 your tofu ricotta, 1/2 of your greens and then 1/4 lasagne sheets (layer 2). Then add 1/2 your veggie sauce, 1/2 greens and 1/4 lasagne sheets again (layer 3. Finally, do 1/2 veggie sauce, 1/4 lasagne sheets (layer 4) and top with 1/2 ricotta and a hearty topping of vegan cheese.

  • Step 6.

    Bake: covered for 30 minutes, uncovered for 10, or switch it up to grill for those last 10 to brown it faster. Be sure to let rest for 5-10 minutes before serving so it holds together when sliced. Will keep in the fridge for 5 days, or in the freezer for 2 months.

Chantal Organics Products used

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Sea Salt Fine
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Coconut Oil Deodorised/Neutral
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Rice Syrup
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Tomato Passata

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