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Vegetarian Lasagna

so tasty and no one will know is vegetarian! Trust me, I gave it to my friends and they thought it was beef/pork. 

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Vegetarian Lasagna
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  1. 9 sheets of instant lasagna
  1. 400 grams of tau kua (firm tofu) that has been freeze and thawed, rinse and squeezed to remove juice.
  2. 2 tomatoes
  3. 1 ½ can of tomato sauce, 640 ml
  4. 50 grams of mushroom
  5. 50 grams of green bell pepper
  6. 50 grams of carrot
  7. 2 tsp. of dried basil
  8. 1 large onion
  9. 2 clove of garlic, minced
  10. Salt and pepper and mushroom extract seasoning to taste
Cheese layer
  1. 250 grams of cottage or ricotta cheese
  2. ¼ cup of grated parmesan, plus extra for topping
  3. 1 ½ tsp. of dried parsley
  4. ¾ cup of mozzarella, shredded
  5. ¾ cup of cheddar, shredded
  6. 2 tbsp. of plain flour
  1. To make the tomato sauce. Freeze tau kua and thawed it. Try to squeeze out the all the liquid, rinse and squeeze again.
  2. Wash all your vegetables.
  3. Crumble tau kua using your hands.
  4. Roughly slice tomatoes into small pieces.
  5. Roughly chop onions into fine pieces.
  6. In your food processer, add in mushrooms, green bell pepper, and carrot. Pulse until finely chopped.
  7. In your saucepan, heat up oil over medium-high heat. Sauté minced garlic until aromatic.
  8. Add in onion, you onion to cook down a little bit.
  9. Add in crumbled tau kua and stir-fry until it becomes dry and slightly firm. Take a few minutes.
  10. Add in your finely-chopped vegetables, continue stir-fry for a minutes or two.
  11. Bring your heat to medium-low, throw in tomato sauce. Mix well, season with salt, pepper and mushroom extract seasoning and bring to a light simmer.
  12. Sprinkle in dried basil. Bring it to a boil and at in tomatoes. Simmer for a minute or two. Shut off the heat and set aside.
  13. To make the cheese mixture. In a small bowl, add in cottage or ricotta cheese, dried parsley and ¼ cup of grated parmesan. Mix evenly and set aside.
  14. Preheat your oven to 180/160C fan-forced.
  15. Using 7 by 7 inch square pan, add a thin layer of tomato sauce. Then 3 sheets of instant lasagna. Spread half of cheese mixture evenly. Sprinkle in ¼ cup of shredded mozzarella,
  16. ¼ cup of shredded cheddar.
  17. Add in another layer of tomato sauce, than instant lasagna, than rest of cheese mixture than sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar. Then another layer of tomato sauce.
  18. Lastly, add in another 3 sheets of instant lasagna, rest of tomato sauce and sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar, and grate generously amount of parmesan.
  19. Bake it in the oven for 40 -- 45 minutes until golden brown.
  20. Let it cool for at least 15 minutes before you can eat.
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