Ratatouille lasagna


This is another way that you can use the goodness of Ratatouille and turn it into a family favorite! 

Ingredients (serves 8)
- 12 lasagna noodles, boiled according to the instructions on the packaging then rinsed 
- 1 recipe Ratatouille
- 500 ml store-bought marinara sauce
- 1 block 500g tofu, cut into large chunks
- 2 handfuls fresh spinach, washed and patted dry
- sea salt and pepper, to taste


Vegan 'cheese'
- 1/4 cup cashews
- 1/4 cup walnuts
- 1/4 cup almonds
- 3 Tablespoons nutritional yeast
- 1 Tablespoon garlic powder
- 1/2 teaspoon turmeric
- sea salt and pepper

To prepare the vegan 'cheese', simply place all the ingredients in a food processor and blitz until finely ground, do not over process as you do not want a buttery consistency.

In the same food processor, place the tofu and the spinach and season with salt and pepper. Pulse a few times until crumbled.

Assemble the lasagna in a rectangular oven-proof dish, large enough that it can contain the lasagna noodles. Cover the bottom of the dish with a thin layer of marinara sauce, add 4 lasagna noodles slightly overlapping each-other, then add half of the Ratatouille followed by half of the tofu-spinach mixture. Repeat the layers with another 4 lasagna noodles, remaining Ratatouille et tofu mixture. To finish the layers, add 4 lasagna noodles covered by the remaining marinara sauce (make sure you do not leave any corners uncovered as they will be very dry) and topped with the vegan 'cheese'. Bake at 400F for about 25 minutes or until edges are starting to darken. Allow to cool for a few minutes before slicing for a nice clean cut or, if you cannot wait, just go for it like I did and enjoy the mess!




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