It will give you a lot of satisfaction to know you can
make a lasagne completely from scratch.
Building up the layers with your own home-made pasta sheets is rather
fun! This is a complete meal in
itself: the pasta sheets contain two
large handfuls of spinach; there is
protein in the form of two types of lentils in the filling as well as the
tofu; then there is the goodness of
tomatoes, while steamed cauliflower is blended with soy milk to make the white
g unbleached white / wholemeal spelt flour
cooked spinach (chopped, steamed and water squeezed out, chopped again very
tbsp olive oil
tbsp each of two different types of lentils
tbsp olive oil
large red onion, finely chopped
block tofu, drained and patted dry
garlic cloves, finely chopped
tsp each dried oregano and basil
tsp cumin powder
tsp coriander powder
tsp cinnamon powder
fresh bay leaves
large tomatoes, chopped (no need to peel or remove seeds), use acid-free if you
tbsp sun-dried tomato paste
pepper, to taste
tsp herbal salt
cup chopped, steamed cauliflower florets
cup soy milk
tsp olive oil
tbsp savoury yeast flakes, crushed
1. Mix the flour and salt together in a bowl. Make a hollow in the flour and pour in the
olive oil. Stir to mix in the oil
(roughly). Add the spinach and stir in a
cutting motion until they start to combine.
2. Tip the dough onto the work surface and knead until
the spinach makes the dough moist and the dough feels soft and elastic – like
play dough. (It is correct when the
dough feels thick and stiff – this makes it easier to roll out later.) Place the dough in a plastic bag and rest in
the refrigerator until needed.
3. Meanwhile, make the filling: pour the two types of lentils together into a
pot and boil for 10 minutes until they are cooked and soft. Drain and set aside.
4. Heat the oil in a non-stick pan and fry the onion
until soft. Add the tofu by roughly
grating it over the onions with a small grater.
Fry together, stirring from time to time until the tofu is dry. Add the garlic and fry for another 1
minute. Add all the herbs and spices and
stir for 1 minute more. Remove the pan
from the heat. Stir in the lentils and
5. To make (a quick!) passata, place the tomatoes, tomato
paste, black pepper and herbal salt in a liquidizer and blend until
smooth. Add to the lentil and tofu
mixture. To make the white sauce: blend
the steamed cauliflower with the soy milk, olive oil and yeast flakes until smooth.
6. Pre-heat the oven to 170°C. Lightly spray an oven dish with olive
oil. Make sure the dish is large enough
to hold all the ingredients. Remove the
dough from the refrigerator and divide into 3.
Roll each part into a ball, then flatten with your hand.
7. Flour the pieces of dough and your work surface. Roll out the dough, either by hand or with a
pasta machine, until you have enough pasta to make 3 layers for the
lasagne. Cut the pasta into sheets to
fit into the oven dish.
8. Assemble the lasagne: place a few spoonfuls of the
lentil tofu mixture into the dish. Place
a layer of pasta (a sheet, or a few pieces cut to fit) in the dish, spoon a
third (of what is left) of the lentil tofu mixture over, place a bay leaf on
top, then pour a third of the cauliflower white sauce over. Repeat with another layer of pasta: the
of the lentil mixture, bay leaf, and then the cauliflower
sauce. Repeat with the third and last
layer. Place 2 bay leaves on top.
9. Bake in the oven on a lower shelf for 30 minutes until
it starts to bubble, and the white sauce starts to form golden brown patches
(the sauce may dry out a bit and form cracks - this is fine).
save time and energy, steam the spinach and cauliflower at the same time,
separately in a double steamer.
the lasagne with a fresh green salad and some grated carrot for a nice contrast
in texture and colour.
from: BENESSERE well-being: vegan & sugar-free eating for a healthy
life-style by Laurinda Erasmus. Cook book available from The Vegan Society shop.