Vegan Lasagne - RED ROCK FITNESS

Name: Vegan Lasagne - RED ROCK FITNESS
Ingredients: 225 to 455 g lasagne noodles (enough for 3 layers)- Gluten free option use thin layers of sweet potato in the place of pasta; 500 grams spinach, fresh or frozen, (if using frozen thaw and drained); 700 gram firm tofu (not silken)- lentils are a soy free alternative, equal amount; 1 tablespoon 100% pure maple syrup; 1/4 cup non dairy milk (such as rice, oat, soy, almond); 2 peeled garlic cloves, minced; juice from 1/2 lemon (about 2 tablespoons); about 20 leaves of basil, finely chopped; 4 to 6 cups tomato or pasta sauce (homemade, or good quality store bought); salt and pepper to taste; chilli flakes to taste, optional

www.redrockfitness.net.au

Vegan lasagne with gluten-free options, rich in spinach and tofu—perfectly baked. Gluten free? Use sweet potato noodles instead! Perfect for vegans and health enthusiasts alike.

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Ingredients

225 to 455 g lasagne noodles (enough for 3 layers)- Gluten free option use thin layers of sweet potato in the place of pasta
500 grams spinach, fresh or frozen, (if using frozen thaw and drained)
700 gram firm tofu (not silken)- lentils are a soy free alternative, equal amount
1 tablespoon 100% pure maple syrup
1/4 cup non dairy milk (such as rice, oat, soy, almond)
2 peeled garlic cloves, minced
juice from 1/2 lemon (about 2 tablespoons)
about 20 leaves of basil, finely chopped
4 to 6 cups tomato or pasta sauce (homemade, or good quality store bought)
salt and pepper to taste
chilli flakes to taste, optional