INGREDIENTS:
-200 grams/1.6 ( ~ 1 1/2) cups oyster mushrooms
- 9 lasagna sheets
- 1 onion
- 300 grams/10.5 ounces tofu
- half teaspoon/3 grams salt
- 1 teaspoon/1.58 grams ground pepper
- 1 teaspoon/1.58 grams paprika
- 1 tablespoon soya sauce
= 155 grams/0.689 ( ~ 3/4) cup tomato paste
- 150 ml/ 2/3 cup water
- Nutritional yeast (optional, for the topping)
INSTRUCTIONS:
Finely chop the onion and mushrooms.
Into a bowl mix your tomato paste with water.
Into a deep pan add a splash of olive oil and fry the onions for 2 minutes. Add your mushrooms, salt, paprika, ground pepper, and soya sauce and cook for 5 more minutes. Now crumble the tofu with your hands and add it over the mixture. Cook for 3 minutes more.
Into a deep baking pan add 1 layer of lasagna sheet, one layer of tomato paste, one layer of mushroom and tofu mixture. In total, you will have 3 layers of lasagna sheets, 2 layers of mushroom and tofu mixture, and 3 layers of tomato paste. The last layer you put should be the tomato paste. ( Like this: Lasagna sheet layer ( 3 sheets per layer )⇢tomato paste⇢mushroom and tofu mixture+lasagna sheets⇢tomato mixture⇢mushroom and tofu mixture + lasagna sheets⇢tomato mixture )
Cover the baking pan with aluminum foil and cook it accordingly to the lasagna sheets package instructions ( on mine it said to cook for 20 minutes on 220-celsius degrees )
Once cooked, let it cool off, sprinkle some nutritional yeast on the top, and serve.
Notes*
You can use extra condiments if you would like too. This recipe is very versatile. I tried to keep on a low budget. The brand which I used for lasagna sheets is Barilla. If you want to make it vegan, use another brand. Even though this one doesn't have any ingredients that come from an animal it may contain traces of eggs. Please cover your top with something as it burns very easily. Instead of tomato simple paste and water, you can use already prepared tomato paste infused with some herbs and veggies. It will be even tastier.
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