4 tbsp olive oil
2 garlic cloves, crushed
2 tsp chopped, thyme
500 g (1 lb) frozen leaf defrosted
Spray oil for oiling
350 g (11 ½ oz) firm tofu, sliced
200 g (7 oz) fresh gluten-free lasagne sheets
Salt and pepper
For Cheese Sauce
1.2 litres (2 pints) vegan milk
2 fresh bay leaves
50 g (2 oz) unsalted vegan butter,
Plus extra for greasing
50 g (2 oz) plain gluten-free flour
250 g (8 oz) vegan cheddar cheese, grated
First make the sauce . Put the milk and bay leaves in a saucepan and heat to boiling point. Remove from the heat and leave to infuse for 20 minutes. Discard the bay leaves.
Melt the butter in a separate saucepan, add the flour and cook over a medium heat, stirring constantly, for 1 minutes. Gradually stir in the milk and continue to cook, stirring until the mixture boils. Reduce the heat and simmer for 2 minuets. Remove from heat and add most of the cheddar and stir until melted.
Meanwhile, heat the oil in a frying pan, add the garlic, thyme, tofu and salt and pepper and cook over a medium heat, stirring frequently, for 5 minutes until tender. Squeeze out the excess water from the spinach and roughly chop. Stir into the tofu mixture. Remove from the heat.
Lightly oil a 2.5 litre (4 pint) lasagne dish with spray oil. Spread a quarter of the cheese sauce over the base and add one-third of the tofu and spinach mixture and a lasagne sheet. Repeat these layers twice more. Add a final layer of sauce to cover the lasagne and scatter over the remaining cheese. Bake in a preheated oven, 190°C (375°F) Gas mark 5, for 35-40 minutes until browned.