Tofu, bean and kale lasagne
(at time of publication)
- 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.
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.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 5g
Dietary fibre 9g
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