Tofu n sweet potato lasagne

This takes a while to prepare but you can cheat with shop bought ragu sauce if you don't want to make your own tomato sauce but this is an easy simple home made recipe.

For the home made tomato sauce (can be done the night before and kept in fridge until used):

Finely dice an onion, 1 small head of garlic and a small carrot. Cut a smoked bacon medalion into half half inch strips then dice each strip. Place all in a deep frying pan which you have been heating on th hob with 1 tbsp oil and fry for one minute.

Add a handful of washed spinach, a finely diced sundried tomato and a 454g tin of peeled plum tomatoes. Snip the tomatoes with a pair of scissors dicing roughly. Turn the heat up to bring to a boil.

In a small bowl mix 2tbsp dried basil, 1 tbsp dried oregano, 1 tsp white pepper, 1 tsp fresh ground black pepper, ½ teaspoon cayenne pepper, 1 tsp balsamic vinegar and 1 tsp maple syrup and sprinkle over the tomaoes as you are bringing it to boil stirring in.

Lower the heat to a simmer, add a lid and leave for 30 minutes stirring half way through. Turn off the heat and leave in the pan whilst preparing next stage.

Dice one very large sweet potato and steam or boil for 10 minutes, then mash well. Set aside (again this can be done the night before and fridged before use).

Prerpare:-

8 ounces diced mushrooms, diced 4 garlic cloves, sliced quarter head of broccoli, chopped 1 carrot, seeded and matchstick cut 1 red bell pepper,

Turn the onion and garlic on high heat in 1 tbsp oil and ½ teaspoon cayenne pepper. for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan adding the broccoli and carrots for 5 minutes and add to the mushroom bowl. Cook the pepper until just beginning to soften then add to the mushroom bowl.

Drain a 350g packet of tofu just with a sieve or by wrapping in paper towels. Break it up into the mushroom bowl and combine.


To assemble the lasagne:

Cover the bottom of a 10 x 5 inch large loaf tin with a thin layer of tomato sauce, pressing down to mash up any bigger tomatoes. Add a layer of lasagne sheet. Cover the lasagne sheet with tomato sauce. Spread a layer of tofu mixture over the sauced lasagne sheet. Repeat the layers twice more.

Finally spread evenly with the mashed sweet potatoes.

Spread evenly with a thin layer of quality bought green pesto (about 3 - 4 tablespoonfuls).

Cover the lasagne with thinly sliced tomatoes (seeds removed).

Bake in the oven 180 fan/200C/400F/Gas 6 for 45 minutes. Let the lasagne sit for 15 minutes before serving.

Serving depends on how greedy you are. I slice it into three, eat one and freeze the other two but it can easily stretch to a snack for 6 people. Enjoy.

If you want to know more about tofu check out

Check out my recipe Mushroom Tofu

and
another of my recipes

Tofu in pulses

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