Lean Lovers Lasagne

Competition day came and went. As usual, with things we look forward to, it went by faster than I thought it would. The days following I am sticking to a clean diet with a few little treats here and there. To be honest, I didn't crave that much "junk food" post show because I never felt my diet prevented me from eating what I wanted. I really enjoyed my food. 

Lasagne is something I grew up with and I have been meaning to add a vegan version of this recipe to my portfolio for some time. Healthy, satisfying, a little crunchy, a little soft, it's delicious and just the sort of comfort food I needed post-show. 

Lean Lovers Lasagne

You will need...

Green lentil Lasange noodles (Explore Cuisine - available at Bulkbarn)

1 brick of firm tofu

2 cups of chopped tomatoes

1/2 of tomato paste

2 tablespoons of nutritional yeast

Onion powder

Turmeric 

Dried parsley flakes

Pepper 

Pink sea salt

1.5 cups of chopped spinach

Minced garlic

Vegan mozzarella cheese (I used Daiya)

Vegan cream cheese (Daiya)

Preheat oven to 350 degrees F and lightly grease a medium size casserole dish with coconut oil. Set aside. 

Bring a pot of water to a boil and cook your noodles -don't over cook,  they should still be a bit firm. Let them cool on a plate. 

In a frying pan cook the tofu - scramble style, with 1/2 tablespoon of garlic, 1/4 teaspoon of turmeric, 1/2 teaspoon of parsley & some ground pepper. Set aside to cool. 

In a bowl, melt the cream cheese, add nutritional yeast and 1 teaspoon of onion powder. Once mixed, pour it on to the tofu scramble and stir. 

In another bowl, add your tomato paste to the chopped tomatoes then mix in some onion powder, garlic powder and pepper. 

Now you can start layering. Place 3 noodles side by side in the bottom of your pan.

Add 1/3 of the tofu cheese.

Add 1/2 of the tomato sauce.

Add half of the chopped spinach 

Repeat this layering sequence one more time. Lay the last 3 noodles on top, spread on the rest of the tofu cheese and sprinkle the mozeralla on top.

Bake for 55 minutes. Once done, let it cool for 20 minutes before digging in. Salt to taste and enjoy! 

Macro Nutrients (If you make 6 slices):

Calories: 248

Protein: 16g

Carbs: 27g

Fat: 8g

Fibre: 5g