Cooking with The Vegan Pixie: Mushroom Lasagna

Ingredients:

• 9 lasagna sheets

• 1 tbsp oil
• 1 courgette, sliced and cut in half again
• 10 mushrooms, finely chopped (whichever variety you wish, I like to use a mixture of chestnut and shiitake)
• 2 large handfuls of spinach
• 1 cup of garden peas
• 1 large jar of passata
• 1 block of firm tofu, drained of its water
• 1 tub of houmous
• 1/2 cup nutritional yeast
• Handful of chopped basil, finely chopped
• 1 clove crushed garlic
• 1 tsp salt

Method:

1. Start by heating 1 tbsp oil in a pan on a medium heat then add in your mushrooms and courgette, I like to finely chop my mushrooms as it gives a closer texture to minced meat, although you can chop them however you desire! Leave those to fry whilst cook whist you make your ricotta

2. To make the ricotta, simply crumble the tofu into a large bowl then throw in the rest of the ingredients and mash completely using a fork making sure everything is well combined (get your hands in there if you like)
3. Put peas and spinach into the pan with the mushroom and courgette and cooked until spinach has wilted, about 3 mins
4. Time to build the lasagna...
5. It's all about the layers, so start with a good amount of passata covering the bottom of your dish then add an even layer of sheets, spread a layer of the ricotta and then a layer of the mushroom mix and repeat until you have reached them top of your dish. Add last layer of lasagna sheets and cover that with a good amount of passata and top with your favourite cheeze.
6. Place into oven for 30 mins, serve and enjoy!
7. Don't forget to tag me in your posts and stories when you make this on Instagram @veganpixie_