From theguardian.com
With layer upon layer of garlicky tomato and cream, and with a satisfying, crumbly topping, this hearty vegan centrepiece will steal the show
In the Greek language, there are eight words for love, but for food there are a great many more. Lasagne, however, is (in my opinion) one of the clearest and most effective ways to communicate such an emotion. Making it doesn’t always have to be a labour of love, especially when you move away from the traditional layers of ragu and bechamel to other ingredients. In this week’s recipe, silken tofu, quickly blended, forms a magical, creamy bechamel that is then stirred through spinach, layered over a rich and garlicky tomato sauce, and covered with nuts, breadcrumbs and “cheese” to finish.
Spinach, walnut and tomato lasagne
This can be assembled in advance, then baked ahead of eating. You’ll need a suitable oven dish – mine is 35cm x 25cm – a blender (or stick blender) for the tofu bechamel and a large pot with a lid for the spinach. Not all vegan cheeses work well in lasagne – I recommend using MozzaRisella because it melts best; it’s easily available online.
Prep 10 min
Cook 90 min
Serves 6
Extra-virgin olive oil
6 garlic cloves, peeled and crushed
2 x 400g tins finely chopped tomatoes
Fine sea salt and black pepper
900g silken tofu, drained
¼ tsp ground nutmeg
1 tsp chilli flakes
1kg baby spinach leaves
12 dried lasagne sheets, suitable for vegans
40g panko breadcrumbs
200g vegan mozzarella – see recipe introduction
15g parsley, finely chopped
50g finely chopped walnuts
First make the tomato sauce. Put three tablespoons of oil in a medium saucepan on a medium heat and, when hot, add half the crushed garlic and cook, stirring, for a minute or two, until golden. Add the tomatoes and three-quarters of a teaspoon of salt, cock a lid on top, turn down the heat to medium-low and leave to bubble away for 20 minutes, stirring occasionally, until saucy and thick (and no longer watery). Take off the heat.
Meanwhile, make the bechamel. Drain the tofu, pop it in a blender with two tablespoons of oil, three-quarters of a teaspoon of salt and the nutmeg, then blend really smooth.
Put three tablespoons of oil in a large pot on a medium heat, add the remaining garlic and the chilli flakes, and cook, stirring, for a minute. Add the spinach leaves a handful at a time, stirring as you go to ensure the garlic doesn’t burn, and watch as it magically wilts in front of your eyes within a minute or so. As soon as all of the spinach is in the pot, stir in three-quarters of a teaspoon of salt, clap on the lid and cook, stirring every five minutes, for 15 minutes. After this time, tip out as much excess liquid as possible (hold back the spinach with a large spoon), then stir in two-thirds of the bechamel. Cook, stirring, for a couple of minutes, until well combined, then take off the heat.
To build the lasagne, grease a 35cm x 25cm baking dish, and heat the oven to 200C (180C fan)/390F/gas 6. Layer four lasagne sheets in the base of the dish and spoon over a third of the tomato sauce. Top this with a third of the spinach mix, then cover with another layer of four lasagne sheets. Top with half the remaining tomato sauce, then with half the remaining spinach, then cover with the last four lasagne sheets. Top with the remaining sauce, followed by the spinach, then spread the last of the bechamel on top. Scatter over the breadcrumbs, mozzarella, parsley and walnuts, drizzle with oil, then bake for 45 minutes.
Remove from the oven, leave to rest for 10 minutes and serve, perhaps with a crisp green salad.
Fiona Beckett’s drink pairing
A lighter lasagne in style than the traditional version. I’d still go red, but maybe not such a robust one: The Wine Society’s supple Ciro Rosso Gaglioppo’, Santa Venere 2021 (£10.95, 13.5%), which is suitable for vegetarians and vegans, would be perfect.
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