Club Recipes - Mains

 

Lasagne

(Adapted by Serah Roberts from Cedarvale Health and Lifestyle Retreat)

• Preparation time: 60 minutes
• Cooking time: 120 minutes
• Serves:  6-8

 

Ingredients:

Tomato Sauce Ingredients:

2 onions finely chopped
½ large red capsicum finely chopped
3 tins diced tomatoes
2 T tomato paste
4 garlic cloves
3 t dried basil
1 ½ t dried oregano
1 t salt

Method:

1. Cook onion until clear, add garlic, and capsicum and cook until capsicum is tender.

2. Add tomato paste, herbs and tinned tomatoes.

3. Bring to a boil, and simmer for around 20 minutes.

4. Use with lasagne. Makes enough sauce for a 9” x 13” dish.

Melty Cheese Sauce:

Blend the following ingredients until smooth:

1 c water
½ c wholemeal flour
1 t Salt
1 t onion powder
2 T yeast flakes
¼ c tahini
2 T lemon juice
½ red capsicum chopped (or 2 T tomato paste)

Method:

1. Bring to a boil 2½ c of water in a pot.

2. Whisk blended ingredients into the pot of boiling water.

3. Stir constantly until thickened.

Seasoned Tofu.

Combine the following in a bowl and mix:

450g block of tofu crumbled
1 t salt
½ t garlic powder
½ t onion powder
1 t dried parsley
1 t chicken stock powder

Blanch 1 big bunch of finely chopped silverbeet and drain.

Layer the lasagne as follows in a 9” x 13” ( 23cm x 33cm) baking dish.

• Put 1/3 of the tomato sauce at the bottom of the dish

• Instant lasagne sheets

• 1/3 of the seasoned tofu

• ½ of the blanched silverbeet

• 1/3 of the melty cheese sauce

• Instant lasagne sheets

• 1/3 of the tomato sauce

• 1/3 of the seasoned tofu

• ½ of the blanched silverbeet

• 1/3 of the melty cheese sauce

• Instant lasagne sheets

• 1/3 of the tomato sauce

Method:

1. Bake at 190 degrees for 30 minutes.

2. Sprinkle the rest of the seasoned tofu on top.

3. Drizzle the last of the melty cheese ( you might need to add a dash of water to thin it a bit).

4. Put sliced black olives on top if you like.

5. Bake for about 15-20 minutes until the cheese has set.