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Ingredients
US|METRIC
4 SERVINGS
- 1 lasagne sheets (pack Lentil)
- 300 mL tomato passata (Organic)
- 1 tofu (pack silk, it's important that it is the extra soft type)
- 1 garlic clove (crushed)
- 1 handful fresh basil
- 4 Tbsp. nutritional yeast flakes
- 2 portobello mushrooms (in 5mm slices)
- black pepper (to taste)
- 1 zucchini (or Eggplant**, We love both variations in thin slices lengthways)
- vegan cheese (Grated, enough to cover the whole dish)
- cheese (we use "Bio, " which is easily available in supermarkets here in Sydney, you can use any vegan hard cheese that melts, I heard good things about "Notzarella")
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