Meat and Vegetable Lasagne |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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pasta Ingredients:
123 g (6) lasagna noodles |
147 g tomato |
92 g bell pepper |
176 g onion |
177 g aubergine |
287 g courgette |
245 g spaghetti sauce |
1 tsp dried basil |
2 tsp minced garlic |
1 1/2 tsp oregano |
240 g (1 package) silken tofu |
8 tbsp parmesan cheese |
450 g ground beef |
Directions:
1. Preheat oven to 400 degrees Fahenreheit.
2. Slice tomato, pepper, onion, aubergine and courgette.
3. Set vegetables aside.
4. Chop basil and garlic. Mash tofu in a bowl with basil, garlic, a bit of salt and pepper, oregano and half the parmesan cheese. Mix well.
5. Place a layer of aubergine in the bottom of the dish. Cover with a layer of courgette, a layer of onions, pepper rings and the tomato and mince. Spoon some of the spaghetti sauce. Top with lasagna noodles. Spread some tofu mixture over noodles, then repeat layers. Top with another layer of noddles, then spaghetti sauce. Carefully spread remaining tofu mixture over the top, then sprinkle with remaining parmesan. Cover with aluminum foil or a baking sheet and bake for 45 minutes.
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