B00CU1W244_EBOK

Roast vegetable and tofu lasagne
SERVES 6 PREP 25 mins COOK 1 hour
A new take on an old favourite, this dish features roast
vegetables, which add a lovely depth of flavour, and has
creamy tofu masquerading as cheese (no one will know
if you don’t tell them!).
Preheat the oven to 220°C and line two baking trays with
baking paper.
Arrange the eggplant, capsicum, pumpkin and onion wedges
on the prepared trays, spray with cooking oil, season to taste with
salt and pepper and roast for 20–25 minutes, turning halfway
through, until tender. Remove from the oven and set aside.
Reduce the oven temperature to 200°C.
Meanwhile, place a medium-sized saucepan over medium–high
heat. Add the olive oil, finely chopped onion, garlic and mixed
herbs and cook for 4–5 minutes until the onion softens. Add the
tomatoes and tomato paste and season to taste with salt and
pepper. Bring to the boil, then reduce the heat and simmer
for 10 minutes until thickened.
Blend the tofu and spinach in a food processor until smooth.
Alternatively, place in a bowl and mix together by hand until
smooth. Season to taste with salt and pepper. Roughly chop
the roast onion wedges and stir through the tofu mixture.
Spray a 2.5 litre ovenproof dish with cooking oil. Pour half of the