Lentil lasagne with tofu ricotta. Rich, creamy and filling. Packed with B vitamins, zinc, selenium, a mix plant protein and a bundle of fibre. Perfect with a dense green salad.

Serves: 2

Ingredients:

• 6 sheets wholemeal lasagne
• 150g firm tofu
• 100g cooked lentils
• 2 garlic cloves, finely chopped 
• Half a red onion, sliced
• 200ml passata
• 2 tbsp nutritional yeast
• ½ tsp oregano
• 1.5 tbsp olive oil
• Salt & pepper

Method:

• Sauté the onion and 1 of the chopped garlic cloves in half a tbsp olive oil with a good pinch of sea salt, until the onion softens.
• Add the lentils and the passata and stew them down to make a thick ragout type mixture.
• In a food processor, blend the tofu with the additional 1tbsp olive oil, nutritional yeast, remaining garlic, and seasoning to make a creamy ricotta like texture. 
• Layer the lentils and pasta sheets in a baking dish. Put a thin layer of the tofu ricotta in the middle layer. 
• Finish with a thick layer of the tofu ricotta.
• Bake at 190°C for 30 minutes until golden and bubbling.

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