Spinach and Tofu Lasagna

 spinach and tofu lasagna


100 ml olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 cup parsley
500 g frozen spinach
250 g ricotta cheese
200 ml Green Chilli Jam
100 ml vegetable stock
500 g tofu, cut into 1 cm cubes
1 pack of lasagna sheets
Make béchamel sauce - tap here for instructions
100 g Parmesan cheese
100 g mozzarella cheese

Béchamel Sauce Ingredients

200 ml milk
25g butter
25g plain flour
1 tbsp Worcestershire sauce
Salt and pepper to taste


  1. Heat the oil in a pan on a medium heat.
  2. Add the garlic and onion—cook until translucent.
  3. Add the parsley, spinach and stir well.
  4. Then add the ricotta, tofu, stock and jam—allow to simmer on a low heat for 15 minutes and then remove from the heat and let the mixture cool down.
  5. Preheat the oven at 180C.
  6. Make the béchamel sauce—in a small saucepan over a medium heat, melt butter until bubbles start to form, add flour - whisk together and cook for 1 minute. Whisk in the milk to obtain a thick sauce. Season with salt and pepper and fold in the Worcestershire. Pour 1/4 of the sauce into a baking dish that is 2.5 cm deep.
  7. Spread evenly 4 lasagna pasta sheets on top of the sauce.
  8. Spoon spinach mix over the sheets evenly and then layer 4 lasagna pasta sheets on top of the mix, pour 1/4 béchamel sauce over the sheets and repeat the layering process 3 more times—ending with the tofu mix.
  9. Sprinkle with the Parmesan and mozzarella—bake for 45 minutes.
  10. Remove from the oven and allow the lasagna to rest for 10 minutes.
  11. Slice and serve.