Tofu, bean and kale lasagne
- oil spray
- 1 tablespoon oil
- 4 spring onions, finely chopped
- 1 teaspoon garlic purée
- 1 leek, thinly sliced
- 1 teaspoon dried basil
- 1 cup grated carrot
- 3 cups kale, chopped
- 2 tablespoons pesto
- 2 x 400g cans chopped tomatoes
- ½ cup red wine
- 400g can cannellini beans, rinsed and drained
- 300g firm tofu, cubed
- 4 cups baby spinach leaves
- 3 tablespoons (30g) roasted pine nuts
- Cheese sauce
- 600g reduced-fat cottage cheese
- ¾ cup trim milk
- ¾ cup freshly grated parmesan cheese
- ground black pepper
- sprinkling paprika
- 250g dried lasagne sheets
- chopped fresh basil, to garnish
1 Preheat oven to 180°C. Lightly spray an ovenproof dish with oil. Heat oil in a pan and cook spring onions, garlic, leek and basil until softened. Add carrot, kale and pesto and cook for a few minutes. Add tomatoes, wine, beans and tofu and cook for 10 minutes. Fold in spinach leaves and nuts.
2 Meanwhile prepare the cheese sauce by blending cottage cheese, milk and three quarters of parmesan until smooth. Season with pepper and paprika.
3 Place a layer of lasagne in the dish. Add a third of the bean and tofu mix. Add another layer of pasta and then cheese sauce. Use a large spoon to press down the layers as you go. Repeat the layers finishing with cheese sauce. Sprinkle with remaining parmesan. Cook for 35-40 minutes. Garnish with basil and freshly ground pepper and serve.
Nutrition Info (per serve)
Total fat 18g
Saturated fat 5g
Dietary fibre 9g
Serve with a salad.
Make it gluten free: Use gluten-free lasagne and check pesto and paprika are gluten free.
This recipe is best made in an ovenproof dish that’s about 28cm square and 6cm deep.
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