Tofu Lasagne with Cheats Béchamel and Rocket Salad

Steps

1. Preheat oven to 200°C. Set aside a baking dish (measuring about 20 x 15cm). Finely dice onion and grate carrot. Heat a drizzle of oil in a medium fry-pan on medium-high heat and cook onion, carrot and garlic for 3-4 minutes. Crumble tofu into pan and cook a further 2-3 minutes, breaking up into small pieces.
2. Add all remaining tofu lasagne ingredients to pan and simmer on low, for about 5 minutes, until thickened. Season. In a medium bowl, whisk egg, then add cottage cheese, first measure of grated cheese and salt. Season with pepper and mix to combine.
3. Cover the base of the baking dish with ¼ of tofu lasagne mix, top with ¼ of cheese mix, then place a lasagne sheet snugly on top, cutting to fit if needed. Spoon over another ¼ of lasagne mix, cheese mix, then lasagne sheet. Repeat layering, finishing with cheese mix.
4. Sprinkle over remaining 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.
5. While lasagne is resting, prepare the salad. Cut tomatoes into 1.5cm-thick wedges and add to a medium bowl, along with mesclun. Toss with olive oil and balsamic vinegar. Season to taste.
6. To serve, cut tofu lasagne into squares and spoon onto plates. Serve salad on the side.