This is a hearty satisfying meal – pasta sheets and spinach layered with rich marinara sauce and creamy ricotta, and topped to impress with oozy cheese and fresh tomato slices.

Ingredients

For the marinara sauce:

¼ cup olive oil (or other mild flavoured vegetable oil)

2 medium or 1 large onion, finely diced

4 cloves garlic, minced

2 x 400g cans diced tomatoes

1 x 400g can brown lentils, drained (no need to rinse)

150g tomato paste

Handful fresh parsley, finely chopped

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon sugar

1 teaspoon balsamic vinegar

A good few grinds of fresh black pepper

½ cup vegan red wine (see notes for alternatives)

For the tofu ricotta:

300g firm tofu, drained

10g nutritional yeast (approx. ¼ cup yeast flakes)

1 tablespoon cider vinegar

½ teaspoon salt (or garlic salt)

½ teaspoon dried basil

½ teaspoon dried oregano

To assemble:

2 large handfuls baby spinach

Dried lasagna sheets

100g or more Angel Food cheddar or mozzarella, grated

Fresh tomatoes, thinly sliced

Instructions

1.        Preheat the oven to 180° Celsius.

2.        Make the marinara sauce:

a.        Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.

b.        Heat oil in a large pan over medium heat. Add onion and cook for several minutes until slightly softened. Add the garlic and cook for several more minutes, stirring frequently so the garlic doesn’t catch.

c.        Add the rest of the sauce ingredients and simmer, stirring occasionally, for about 30 minutes.

3.         Make the tofu ricotta: Put all the ingredients in a large bowl and mash with a potato masher. I like the slightly coarse texture this gives; if you want a smoother texture you could blend or pulse in a food processor.

4.        Assemble the lasagna:

a.        Ladle about a cup of the marinara sauce into the bottom of a baking dish (we used one measuring 20 x 25cm) and spread it around evenly.

b.        Cover with a layer of lasagna sheets.

c.        Top with half of the ricotta (use a spatula to spread the ricotta evenly).

d.        Continue to add these layers: half of the spinach, cup of sauce, lasagna sheets, ricotta, spinach, lasagna sheets, sauce.

5.        Cover tightly with foil and bake for 40 minutes.

6.        Remove the foil and cover the top with grated cheese and slices of tomato.

7.        Bake uncovered for another 20 minutes.

8.        Remove from the oven and allow to cool for at least 15 minutes before serving – this resting period will make it easier to cut and serve tidily.

Notes

Leftover lasagna will keep for about 4 days in the fridge or several months in the freezer. If you freeze it, when you want to use it, thaw overnight in the fridge then bake at 180°C until heated all the way through.

Wine: Wine is not always vegan because it may have been fined (i.e. solids removed) using fish, egg or milk products. The egg or milk has to be declared on labels but the fish does not need to be. Many vineyards are starting to favour vegan fining agents such as potato protein, and they will label their wine as suitable for vegans. Wine is not essential in this recipe but it does give extra depth of flavour. An alternative would be to replace it with water and an extra dash of balsamic and sugar and soya sauce.

The sauce recipe makes almost twice as much sauce as you’ll need for the lasagna – use the rest in a different recipe the next day or freeze it to use later. If you want to save time on the day you’re serving the lasagna, you can make the sauce or even the whole lasagna a day ahead.