vegan lasagne with tofu and zucchini - Calgary Avansino | eat.feel.live.well

Ingredients

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• 4 tbsp olive oil
• 1 onion, roughly chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 3 garlic cloves, finely chopped
• 4 x 400g cans of chopped tomatoes
• 5 tbsp tomato purée
• 2 bay leaves
• 700g firm tofu, excess moisture removed and crumbled
• pinch of cayenne pepper
• 1 large handful of basil leaves, chopped
• 1 large handful of flat leaf parsley, chopped
• salt and pepper, to season
• 3 large courgettes
• 2 tbsp olive oil
• 800g fresh (or frozen, thawed and drained) spinach
• 1/2 tsp freshly grated nutmeg
• 200g dried, no pre-cook lasagne sheets
• 200g mozzarella, torn or 100g Parmesan, grated (optional - not dairy-free/vegan)
• 8 cups chopped tomatoes
• 5 cups firm tofu, excess moisture removed and crumbled
• 32 cups fresh (or frozen, thawed and drained) spinach
• 1 and 1/2 cups mozzarella, torn or 1 and 1/3 cups Parmesan, grated (optional)