Lentil Lasagne with a layer of Tofu Spinach Ricotta Recipe | Samsung Food App

Ingredients

• 1 1/4 cup dry green lentils, soaked in water for 1 hour then drained
• 700ml passata
• 1 tbsp oregano
• 1 brown onion
• 4 garlic cloves
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp beef stock powder
• 1/2 cup hot water
• 600g regular firm tofu
• 250g frozen spinach, thawed and excess water squeezed out
• 1/2 cup nutritional yeast
• Zest of 1 lemon
• juice of 1 lemon
• 1 tsp sea salt
• 2 tbsp onion flakes
• 2 garlic cloves, minced
• 200g lasagne sheets
• Fresh basil
• 250g mozarella