Ingredients:

 2 bunches silverbeet
1½ c onion, diced
1½ c capsicum, chopped
½ t basil
4 cloves garlic, crushed
½ t mint
3 c zucchini, diced
¼ t turmeric
3 t salt
2 x 300g blocks firm tofu
1 T chicken style powder
2 T olive oil
4 T tomato paste 2 x 400g cans diced tomatoes
1 c water
2 T peanut butter
Instant lasagne sheets

 

 Method:

1. Wash Silverbeet well. 

2. Steam only the leaves till tender. 

3. Cut into wide strips.  Set aside.
   

4. In a large saucepan, cook onion, capsicum, garlic in olive oil till tender.
   

5. Add zucchini. 

6. Cook for another 2 minutes.
   

7. Add remaining ingredients except peanut butter. 

8. Cook another 5 minutes.

9. Soften peanut butter in a little of the sauce in a soup plate. 

10. Add it to the rest of the sauce and cook for 2 minutes.

11. Prepare oiled lasagne dish. 

 

Layer as follows:

Noodles — Sauce — ½ the Silverbeet — Noodles — Sauce — Noodles — Sauce — Silverbeet — Noodles — Sauce — Noodles — Lasagne Topping.

 

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LASAGNE TOPPING

Ingredients:

1 c sunflower seeds
½ t salt
1 c red capsicum, chopped
2 t lemon juice
2 T cornflour
2 c water
1 t onion powder
1 T yeast flakes
1 t garlic powder
1 t chicken style powder

 

Method:

1. Blend sunflower seeds. 

2. Add the other ingredients. 

3. Blend again till smooth.

4. Add this topping onto the lasagne.

5. Bake at 180° C for 45—60 minutes.