Tofu Lasagne with Rocket Salad

Tofu Lasagne with Rocket Salad

Ready in 60 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 16, 2017.
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A classic dish with a vegetarian twist.

Ingredients

TOFU LASAGNE

  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 1 carrot, grated
  • 300g tofu, drained
  • 3 teaspoons lasagne herb mix
  • 2 tablespoons tomato paste
  • 1 can chopped tomatoes
  • ½ cup red wine or vegetable stock
  • 1 teaspoon soy sauce
  • 1 teaspoon balsamic vinegar
  • ¾ teaspoon salt
  • 1 teaspoon sugar

CREAMY TOPPING

  • 1 egg
  • 250g cottage cheese
  • ½ cup grated Edam cheese
  • ½ teaspoon salt

TO ASSEMBLE

  • 3 fresh lasagne sheets
  • ½ cup grated Edam cheese

ROCKET SALAD

  • 2 tomatoes
  • ½ bag rocket leaves
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar

Steps

  1. oven to 200°C. Set aside a baking dish (measuring about 20 x 15cm).
  2. Heat a drizzle of oil in a medium fry-pan on medium-high heat and cook onion, garlic, and carrot for 3-4 minutes. Crumble tofu into pan and cook a further 2-3 minutes, breaking up into small pieces. Add all remaining tofu lasagne ingredients to pan and simmer on low for about 5 minutes, until thickened. Season.
  3. Whisk egg in a medium bowl. Add cottage cheese, first measure of grated cheese, salt and season with pepper. Mix to combine.
  4. Cover the base of baking dish with ¼ of tofu lasagne mix and top with ¼ of creamy topping, then a pasta sheet, to cover snugly, cutting to fit if needed. Spoon over another ¼ lasagne mix, creamy topping then pasta sheet. Repeat layering, finishing with creamy topping.
  5. Sprinkle over remaining grated cheese and bake for about 20 minutes, until pasta is cooked through. Turn oven to high grill and grill for 2-3 minutes, until topping is golden. Remove from oven and allow to rest for 10 minutes before serving.
  6. While lasagne is resting, prepare the salad. Cut tomatoes into 1.5cm-thick wedges and add to a medium bowl, along with rocket. Toss with olive oil and balsamic vinegar and season to taste with salt and pepper.
  7. cut tofu lasagne into squares and spoon onto plates. Serve salad on the side.

Nutritional Information

Energy 2608 kj
623 kcal
Protein 41.0g
Carbohydrate 53.0g
Fat 22.8g