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Lasagne Cake

     

Using rice paper sheets as lasagne layers is a great hack that makes cooking lasagne way more convenient. This is a yummy dinner that our whole family enjoys. If you prefer, you can eave out the nori seaweed but believe me, it adds another layer of flavour to make this even yummier. 

Ingredients:

  • 12 rice paper sheets (22cm diameter)
  • 2 nori sheets, torn into quarters
  • sprinkle of vegan cheese

+ Pasta sauce

 

Ingredients:

  • 700 gram bottle of passata
  • 1 can of lentils, drained and rinsed
  • 1 zucchini
  • 2 carrots
  • olive oil (I use garlic infused olive oil)
  • 1/2 tsp dried mixed herbs

+ Tofu fetta


Ingredients:

  • 1 block of extra firm tofu
  • 1/4 cup of cashews (I use macadamias)
  • 1/2 lemon, juiced
  • 1 tsp of salt
  • 2 cloves, garlic
  • 2 tbsp of nutritional yeast
  • 3/4 cup almond milk


Method:

  1. Line a 22cm spring form cake tin with baking paper or I use our silicone baking mats which can be found here.
  2. Finely grate or chop carrot and zucchini and put in a saucepan with a glug of olive oil.
  3. Cook veggies until soft (5 mins) and pour in passata and add dried herbs. Simmer on a medium heat for 15 minutes until sauce thickens. Then set aside.
  4. To make the tofu fetta sauce; combine the listed ingredients in a blender until smooth. Set aside.
  5. To assemble the lasagne, spread 1/4 of the tomato sauce over the base of the cake tin, cover with three rice paper sheets and then cover with 1/4 of the tofu fetta. Repeat for the remaining two layers, placing the torn nori sheets after the tofu fetta layers. Top the lasagne with the last 1/4 of tofu fetta and sprinkle with cheese.
  6. Bake in the oven on 180oC for 40 mins. Allow to sit for 15 mins before serving.
  7. To assemble the lasagne, spread 1/4 of the tomato sauce over the base of the cake tin, cover with three rice paper sheets and then cover with 1/4 of the tofu fetta. Repeat for the remaining two layers, placing the torn nori sheets after the tofu fetta layers. Top the lasagne with the last 1/4 of tofu fetta and sprinkle with cheese.
  8. Bake in the oven on 180oC for 40 mins. Allow to sit for 15 mins before serving.