Everything John makes is world-famous. (I have just learned to accept this ;).) But I’d better not say anything nasty because he’s going to be typing the rest of this post. Take it away, John.
OK. For this one you’ll need (quantities approx. only – I don’t measure anything):
2 packets wholemeal lasagna sheets (I use San Remo brand)
400 gm red lentils
2 cans crushed tomatoes
4 tablespoons (no added salt) tomato paste
1/2 medium red capsicum
packet frozen chopped spinach
8 button mushroons
6 slices grilled eggplant
6 pitted kalamata olives
small jar cooked artichokes
2 packs soft tofu
splash of soy or rice or oat milk
Just boil lentils in very large saucepan; chop all ingredients fairly finely (if buying any ingredients e.g. eggplant or artichokes, in oil, then drain excess oil thoroughly); mix and cook on medium heat.
Stick tofu & milk in Thermomix or food processor and mix on high speed.
Layer in large non-stick baking tray: lasagna sheet layer, then mix layer, another lasagna sheet layer, another mix layer, then top with tofu mix. Sprinkle some paprika on top.
Bake about 40 mins medium heat.
Note: I’ve found with most baking trays you’ll need one more lasagna sheet than you’ll get in a pack – hence need for 2 packs.
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