Creamy Vegetable Lasagna

Ingredients

• 2 Med Zucchini
• 2 Med Eggplant
• 3 Med Carrot
• 1 Onion
• 300g Tofu (firm or extra firm)
• 700ml - 1L Passata
• 2 tsp dried Italian herb mix
• 1 tsp paprika powder (sweet)
• 1 tsp paprika powder (smokey)
• ½ tsp paprika powder (spicy)
• A few sprigs of rosemary
• salt & pepper
• Your favorite lasagna pasta sheets
• 1 pouch of Hello Friends Cheese Sauce (400g)

Method

1. Preheat your oven to 180 C, or 170 C fan forced. Make sure you have an 8x13in oven proof dish at the ready.
2. Slice the Zucchini and Eggplant either in long strips or round circles (cross-sectionally) and set aside.
3. Salt the eggplant and let it sit in a bowl while getting started on the sauce.
4. Dice the Onion and the Carrots.
5. Saute the onion over medium heat in a pan with a bit of Olive Oil or water, until translucent.
6. Add your diced carrots to the pan and, using your hands, crumble in the tofu. Allow the mixture to saute for another 5 min.
7. Add your spices and Passata to the pan. Let your sauce simmer for a few more minutes. Season with salt & pepper.
8. Now rinse the salt off of your eggplant. (this process helps to make the eggplant less bitter and softer)
9. Either tip your sauce into a big bowl to free up the pan for your eggplant or using a new pan. Sear your eggplant on both sides. Your eggplant should become soft and browned nicely on both sides.
10. Squeeze the contents of the Hello Friend Foods Cheese Sauce pouch to a small pot, and heat on low until it’s warmed through and deliciously runny.
11. Now you're ready to assemble the lasagna! Start by adding a little bit of your sauce to the bottom of an 8in x 13in oven proof dish, and then create a layer of vegetables (You can choose the Zucchini or Eggplant or a mix of both).
12. Add a bit more sauce, followed by a layer of pasta sheets. Then add a bit more sauce again and top with the other vegetable layer. Sauce, Veggies, Pasta, repeat.
13. Once your dish is filled with yummy lasagna layers, finish it off by pouring the Cheese Sauce on the top, making sure it slips into all the nooks.
14. Bake your beautiful lasagna in the oven at 180 C for 25 - 30 min, until a light brown caramelisation has formed on the cheese sauce. Serve hot and with love.

Notes: Feel free to use gluten-free pasta sheets to make this recipe gluten free.

As opposed to creating the sauce, you could also opt for a store bought tomato based sauce, to make this dish come together quicker.

If you're not a fan of zucchini or eggplant, simply swap it out for another firm, sliceable vegetable like pumpkin. (the pumpkin will change the flavour a bi, it'll make it a touch sweeter)

Recipe and photography by Mira Czarnetzki https://www.instagram.com/the_vegan_egg/?hl=en