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

Name: vegan lasagne with tofu and zucchini - Calgary Avansino | eat.feel.live.well
Ingredients: 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)

calgaryavansino.com

I love the comfort of baked pasta dishes so I wanted to create a lasagne that was oozing with plant-based goodness but still made me feel all fuzzy inside.

View full recipe on calgaryavansino.com

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Cooking tools:

Griddle
Pastry brush
Grater
Colander
Fine-mesh sieve
Kettle
Ladle
Baking dish
Chef's knife
Cutting board
Saucepan
Skillet
Spoon
Oven
Stove
Plate
Paper towel
Aluminum foil

Ingredients

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)