Entree: Heard Island and McDonald Islands – Vegetarian Lasagna

Serving Size: 6

Approximate Time

Prep 35 min

Cook 45 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 12 lasagna noodles (regular), about 12 sheets
- 2 tbsp (30 ml) olive oil
- 1 medium onion, chopped (about 150 g)
- 3 cloves garlic, minced
- 14 oz (400 g) firm tofu, drained and crumbled
- 1 cup (250 g) ricotta cheese
- 1 large egg, approx. 50 g, lightly beaten
- 8 oz (225 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 28 oz (800 g) canned crushed tomatoes
- 1 cup (240 ml) tomato sauce or passata
- 2 cups (170 g) fresh spinach, rough-chopped
- 1 oz (28 g) dried kelp (rehydrated according to package directions and chopped)
- 2 tsp (2 g) dried oregano
- 1 tsp (1 g) dried basil
- 1/2 tsp (2.5 g) red pepper flakes (optional)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) milk
- Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). If using regular lasagna noodles, cook them in salted boiling water until al dente according to package instructions; drain and lay flat on a tray to prevent sticking.
2. Make the tomato-kelp sauce: heat 2 tbsp (30 ml) olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, 5–7 minutes. Add garlic and cook 30 seconds. Stir in crushed tomatoes, tomato sauce, rehydrated chopped kelp, oregano, basil, and red pepper flakes; simmer gently for 10–15 minutes. Season with salt and pepper.
3. Prepare the tofu-ricotta filling: in a bowl, combine crumbled tofu (14 oz / 400 g), ricotta (1 cup / 250 g), beaten egg (approx. 50 g), 1/4 cup (25 g) grated Parmesan, salt, and pepper; stir until uniform. Fold in the chopped spinach.
4. Make a light béchamel: melt 2 tbsp (30 g) butter in a small saucepan over medium heat; whisk in 2 tbsp (16 g) flour and cook 1 minute. Gradually whisk in 1 1/2 cups (360 ml) milk until smooth and thickened, 3–5 minutes. Season with a pinch of salt and pepper.
5. Assemble the lasagna: spread a thin layer of tomato-kelp sauce on the bottom of a 9x13-inch (23x33 cm) baking dish. Arrange a single layer of noodles to cover. Spread one-third of the tofu-ricotta mixture over the noodles, drizzle a little béchamel, and sprinkle with 1/3 of the shredded mozzarella. Top with 1/3 of the tomato-kelp sauce. Repeat two more layers, finishing with sauce, remaining béchamel, the remaining mozzarella (8 oz / 225 g), and remaining Parmesan (about 1/4 cup / 25 g).
6. Cover with foil and bake 25 minutes, then remove foil and bake until bubbly and golden on top, about 15–20 more minutes. Let rest 10 minutes before slicing and serving.