This fuss-free one-pan lasagne is packed with 32g of protein and it’s topped with a creamy tofu cheese, as well as a seasonal kale pesto.
- The tofu cheese and kale pesto are intentionally subtle in flavour so they balance well with the rich lasagne. We recommend you adjust the seasoning to your liking, with more salt and pepper or nutritional yeast. The tofu cheese should be creamy and nutty from the nutritional yeast, while the pesto should be slightly zingy from the lemon juice so it cuts through the lasagne.
- You’ll want to avoid over-stirring the lasagne when the pasta is cooking, otherwise the sheets will break up. The trick is simmering on a low heat and stirring gently so the lasagne doesn’t stick to the bottom of the pan. Likewise, we only grill the tofu cheese long enough so it warms through and doesn’t dry out.
- You can substitute the cavolo nero for curly kale, if you prefer. You’ll need about 40g (1.5oz).
- You can easily make this gluten-free using tamari and gluten-free lasagne sheets.
- This lasagne will keep well for 2-3 days if stored in an air-tight container in the fridge. Alternatively free for 2-3 months.
- olive oil
- 1 onion, peeled + finely chopped
- 1 carrot, diced
- 2 celery sticks, diced
- 4 garlic cloves, peeled + finely chopped
- 1 x 400g (14.1oz) tin of chopped tomatoes
- 2 tbsp soy sauce, or tamari for gluten-free
- 3 sprigs of fresh rosemary, chopped
- 2 x 400g (14.1oz) tins of green lentils, drained
- salt + pepper
- 8 lasagne sheets, or gluten-free lasagne sheets
For the tofu cheese:
- 40g (1/4 cup) cashews
- 300g (10.6oz) block of firm tofu, drained
- 4 tbsp nutritional yeast
- 1 lemon, juice only
For the kale pesto:
- 4 cavolo nero leaves, see notes
- 20g (1/8 cup) cashews
- 1 garlic clove, peeled + halved
- 1/2 lemon, juice only
- Drizzle some olive oil in a large deep frying pan on a medium heat. Add the onion, carrot, celery and garlic, then cook for 10 minutes or until the onion is about to brown.
- Turn the heat down, then pour in the chopped tomatoes. Fill the tin with water to the top and pour the water into the pan, along with the soy sauce, rosemary, lentils and pinches of salt and pepper.
- Give the sauce a stir, then break the lasagne sheets in half and push them into the sauce. Simmer gently for 12-14 minutes or until the pasta is al dente, stirring softly only a couple of times to avoid breaking up the lasagne. Add more water if the sauce becomes too dry.
- Meanwhile, add the tofu cheese ingredients to a food processor, along with pinches of salt and pepper. Process until the ingredients are all combined into a creamy cheese consistency, then season to taste with more seasoning or nutritional yeast. Note: the flavour should be subtle to compliment the rich lasagne.
- Rinse out the food processor, then add the kale pesto ingredients along with pinches of salt and pepper, as well as a few tablespoons of olive oil. Process until the ingredients are all combined into a runny pesto, adding more olive oil until it reaches the right consistency.
- Dollop the tofu cheese over the lasagne, then pop it under a hot grill for a minute to heat through the tofu cheese (avoid cooking the tofu cheese too long because it will lose its creamy texture).
- To finish, drizzle the kale pesto all over the top of the lasagne, then serve. We also love to top with an extra drizzle of olive oil and freshly ground black pepper. Enjoy!
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