600 g Tonzu Organic Tofu, mashed
dried vegan lasagne sheets
2 garlic cloves, crushed
½ medium onion, chopped
2 cups tomato sauce
2 cups whole tomatoes, chopped
1 tbsp dried basil
1 tbsp dried oregano
1 cup spinach, steamed and chopped
1 cup Zenzo Cheddar Cheese, grated
½ tsp ground nutmeg
salt & pepper to taste

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1. Preheat oven to 175oC

2. Cook the lasagne sheets in boiling, salted water and set aside to cool.

3. Sauté the onion and garlic in a little hot oil until onion is golden. Stir in the tomatoes, tomato sauce and herbs. Simmer for about 30 minutes.
 In the meantime, mix together the spinach, 1/4 cup of the cheese, tofu, nutmeg, salt and pepper and set aside.

4. Create a layer of pasta in the bottom of a rectangular baking dish. Spread 1/3 of the cheese mixture on top and add a 1/3 of the tomato sauce on top of this.

5. Repeat these layers 2 more times and finish off the top layer by sprinkling over the remaining grated cheese.

6. Bake in the preheated oven for 30 minutes.

8. Serve with garlic bread and a fresh green salad.

-Recipe by TONZU