|Spinach||175 Gram, steamed and squeezed dry (Around 6 Ounce)|
|Firm tofu||250 Gram, crumbled and drained (Around 9 Ounce)|
|Olive oil||2 Tablespoon|
|Red pepper||1 , cored, seeded and cut into matchsticks|
|Courgettes||2 , cut into matchsticks|
|Tomato sauce||1 Can (10 oz)|
|Dried lasagne sheets||6 , cooked, drained|
|Vegetarian cheddar cheese||100 Gram, grated (Around 4 Ounce)|
|Sunflower seeds/Sesame seeds||2 Tablespoon|
|Nutritional yeast flakes||2 Tablespoon (Optional)|
Preheat the oven to 180Â°C/350Â°F/Gas mark 4.
Chop the spinach and mix it with the tofu.
Season with salt and pepper.
Heat the oil and saute the pepper and courgette strips over a medium heat for 3 minutes.
Spoon a layer of tomato sauce into an oiled 25 x 20cm (10 x 8in) baking dish.
Cover this with a layer of cooked lasagne, then half the tofu and spinach mixture, and half the courgette and pepper strips.
Sprinkle with half the grated Cheddar cheese.
Repeat the layers, then sprinkle the sunflower or sesame seeds and the yeast flakes, if using, over the top.
Bake in the oven for 50-60 minutes, until bubbling and golden.
Serve at once.