The Vegan lasagna recipe you’ll Love!

Vegan Lasagna

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 10 cloves garlic minced
  • 4 400g tins whole plum tomatoes
  • 5 tablespoons tomato purée
  • handful chopped fresh basil
  • pinch chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 500g packet lasagne sheets
  • 1 kg 2 1/4 lb firm tofu
  • 6 cloves garlic minced
  • handful chopped fresh basil
  • handful chopped parsley
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 800 g 1 3/4 lb frozen spinach, thawed and drained

Instructions
 

  • Make the sauce:
  • In a large, heavy saucepan, heat the olive oil over medium heat. Place the onion in the saucepan and sauté until soft, about 5 minutes. Add the garlic; cook 5 minutes more.
  • Place the tomatoes, tomato purée, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
  • While the sauce is cooking bring a large kettle of salted water to the boil. Boil the lasagne sheets for 9 minutes, then drain and rinse well.
  • Preheat the oven to 200 C / Gas mark 6.
  • Place the tofu blocks in a large bowl. Add the garlic, basil, parsley, salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
  • Assemble the lasagne:
  • Spread 250ml of the sauce in the bottom of a 23x33cm (9×13 in) baking dish. Arrange a single layer of lasagne sheets, sprinkle 1/3 of the tofu mixture over the pasta. Distribute the spinach evenly over the tofu. Next ladle 375ml sauce over the tofu, and top it with another layer of the lasagne. Then sprinkle another 1/3 of the tofu mixture over the pasta, top the tofu with 375ml sauce, and place a final layer of lasagne over the sauce. Finally, top the lasagne with the final 1/3 of the tofu, and spread the remaining sauce over everything.
  • Cover with aluminium foil and bake the lasagne for 30 minutes. Serve hot and enjoy.

Greek Orzo Salad recipe.

Greek Orzo Salad

A delicious, colorful salad, with artichoke hearts and feta.

Ingredients
  

  • 1 ½ cups uncooked orzo pasta
  • 2 6 ounce cans marinated artichoke hearts
  • 1 to mato seeded and chopped
  • 1 cucumber seeded and chopped
  • 1 red onion chopped
  • 1 cup crumbled feta cheese
  • 1 2 ounce can black olives, drained
  • ¼ cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • ½ teaspoon dried oregano
  • ½ teaspoon lemon pepper

Instructions
 

  • Step 1
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  • Step 2
  • In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  • Step 3
  • Just before serving, drizzle reserved artichoke marinade over salad.

Notes

Nutrition Facts
Per Serving:
325.8 calories; protein 13.1g 26% DV; carbohydrates 48.7g 16% DV; fat 10.2g 16% DV; cholesterol 22.3mg 7% DV; sodium 615.2mg 25% DV.

Roasted Cauliflower with Tahini Ranch

Roasted Cauliflower with Tahini Ranch

Ingredients
  

  • TAHINI RANCH
  • ¾ cup whole-milk Greek yogurt
  • ¾ cup buttermilk
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • ¼ cup minced fresh dill
  • ¼ cup minced fresh chives
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 garlic clove finely grated
  • Kosher salt to taste
  • CAULIFLOWER
  • 2 medium heads cauliflower broken into florets
  • ½ cup extra-virgin olive oil
  • 1 teaspoon Aleppo pepper
  • Kosher salt to taste
  • Freshly chopped dill and chives for garnish

Instructions
 

  • MAKE THE TAHINI RANCH: In a medium bowl, whisk together the Greek yogurt, buttermilk, tahini, lemon juice, dill, chives, onion powder, garlic powder, garlic clove and kosher salt. Set aside.
  • PREPARE THE CAULIFLOWER: Preheat the oven to 450°F. On a sheet pan, toss the cauliflower with the olive oil, Aleppo pepper and salt to coat.
  • Roast, tossing halfway through, until the cauliflower is golden and tender, 30 to 35 minutes. Transfer to a platter and drizzle with the tahini ranch. Garnish with the chopped herbs and serve.

Notes

Tahini Ranch
81 calories
6g fat
5g carbs
4g protein
0g sugars
Cauliflower
157 calories
14g fat
7g carbs
3g protein
3g sugars