I often make different types of lasagne but this one is always a good option. ‘Hummus in lasagne’, you might be thinking? Trust me, it works so well! A serving of this delicious and easy meal is packed with vitamins, minerals and protein- have a look below!
Time: 50 min
Type: Main dish
Difficulty: 2 pans
Makes: 3 to 4 servings
What you need:
9 lasagne sheets, boiled for 3 minutes (extra points for wholemeal pasta)
400g chopped tomatoes
2 tbsp nutritional yeast
1/2 tbsp mixed dry herbs
Hummus: 1 can chickpeas (rinsed and drained), 1 tbsp tahini, 1 tsp garlic powder, 1/2 tsp cumin, 1 tbsp soya sauce, 1/2 lemon juiced, 1/2 tsp smoked paprika, 2-3 tbsp water
400g firm tofu, crumbled
2 handfuls fresh spinach, coarsely chopped
shredded vegan cheese (optional)
Utensils:
2 pans
food processor
baking tray
bowl
mixing spoons
spatula
fabric towel
Directions:
Prepare lasagne sheets by boiling them for about 3 minutes (I usually put 3 each time and remove with a spatula, placing the sheets in a kitchen fabric towel);
Hummus: place all ingredients in a food processor and pulse until you get a smooth mixture (add more water if necessary);
Tomato sauce: place chopped tomatoes, nutritional yeast and dry herbs in a pan, mix and heat- reserve;
In a large bowl, mix chopped spinach with crumbled tofu and hummus;
In a baking tray, place all ingredients in layers, starting with tomato sauce, followed by hummus, tofu and spinach mix and lastly lasagne sheets – repeat twice and finish with a layer of hummus, tofu and spinach; sprinkle vegan cheese if using;
Bake in a pre-heated oven at 200C for about 25 minutes- serve while hot!
Plant Based Portuguese 