Vegan Roasted Red Pepper and Basil Lasagna

Serves 6

1 packet ‘instant lasagna’ sheets (about 150g)
olive oil
3 whole red peppers
2 cloves garlic, finely chopped
1/2 teaspoon chilli powder
600g firm tofu, thickly sliced
1 cup vegan breadcrumbs
1/2 cup whole fresh basil leaves
For the Tomato Sauce:
3 tablespoons olive oil
2 large onions, finely chopped
2 x 400g cans of peeled tomatoes, chopped
3 tablespoons tomato paste
1/4 cup vegan red wine
1 teaspoon brown sugar
1 tablespoon fresh Oregano, chopped
salt and freshly ground black pepper

Preheat oven to 200 C.

Cut the red peppers in half and remove seeds and stalks. Drizzle with olive oil and roast for 20 – 30 minutes or until soft, turning occasionally. Remove from oven and leave to cool. Once cold, the skins can be easily removed and discarded. Cut peppers into thick slices.

Make the tomato sauce. Heat the oil in a frying pan and add onion. Fry until soft. Add tomatoes, tomato paste, sugar, red wine, oregano, salt and pepper. Simmer for 15 minutes.

Heat about 3 tablespoons of olive oil in a separate frying pan. Briefly fry the garlic and chilli powder over a medium heat, then add the tofu and fry each side gently for about 5 minutes until slightly browned. Season with salt and plenty of freshly ground black pepper.

Grease a baking dish. Cover the base with a thin layer of tomato sauce. Add a layer of lasagna sheets. Follow with another layer of tomato sauce and then with one third of the tofu. Place one third of the basil leaves over the surface. One third of the roasted peppers should be placed on top. Add another layer of lasagna sheets. Repeat this layering process 2 more times and coat top layer of lasagna in a thick coating of tomato sauce. Sprinkle with breadcrumbs and bake for about 30 minutes or until top is browned and pasta is cooked.

Serve with a green salad.