This lasagne is a treat for me. It is very satiating, rich in protein and aromatic. Preparation time is really fast, despite the fact that you need to prepare three layers of lasagne. You have to be patient, however, because the smell from the oven spills out much earlier than her readiness to eat.
INGREDIENTS:
250 g lasagne sheets (I used vegan)
For basic sos:
1 onion, chopped
1 small red pepper, chopped
2 cups water
1 tsp onion powder ( or granules)
2 tsp garlic powder
1/2 tsp thyme
1/2 tsp majoran
2 tsp oregano
3 tbsp tomato puree
1 tsp Himalayan salt
For cheese sauce:
1 1/2 cups cashews
1 1/2 red bell pepper
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tbsp vegetable powder
For tofu layer:
2 block of firm tofu
1/2 tsp turmeric
1 tsp Himalayan salt
1/2 tsp garlic powder
1 tsp onion powder
PREPARATION:
- To prepare the basic sauce, place chopped onion and red bell pepper into a small pot, add a tbsp of water and saute for a few minutes. When vegetables are soft add the rest of the ingredients, bring it to a boil and turn off the heat. Set aside.
- To prepare cheese sauce simply put all ingredients into high speed blender and blend utill smooth. Set aside.
- For the tofu layer – place tofu in a bowl and mashed it with fork. Add the rest of the ingredients plus one cup of the cheese sauce. Mix all well.
- Pre-heat the oven to 200 C.
- In a heat-resistant dish place 1/3 of basic sauce, then 1/3 lasagne sheets. Then layer 1/2 tofu mixture and 1/3 lasagne sheets. Repeat that till you finish all sauces and lasagne sheets. On the top of the lasagne pour the cheese sauce.
- Place in the oven and bake 1 hour (or longer if you need to, depending on the oven) until you see the golden-brown colour on the top of lasagne.
Enjoy!
