Tofu Pesto Lasagne

Place the Cauldron Authentic Tofu into a clean tea towel and squeeze out any excess moisture. Crumble into a blender. Add the soy milk, nutritional yeast and nutmeg. Blitz to a smooth consistency.  

Pre-heat the over to 180^°C (fan)/200^°C electric/Gas Mark 6.

Line a 20cm x 20cm deep baking dish with 3 lasagne sheets. Spoon one tablespoon of vegan pesto onto the pasta sheets and evenly spread.

Top with 1/2 of the red pepper slices and 1/3 of the courgette slices.

Pour over 1/3 of the tofu mixture. 

Repeat using 3 lasagne sheets, one tablespoon of pesto, the remaining red pepper slices and a 1/3 of the courgette slices. Add the next 1/3 of tofu mixture.

Add a final 3 lasagne sheets, one tablespoon of pesto and the last courgette slices and pour over the remaining tofu mixture.

Scatter over the grated cheese and bake in a pre-heated oven for 40 minutes.

Serve with a peppery rocket salad.