Recipe Ideas: Green Curry Lasagna

INGREDIENTS

• 12-15 lasagna noodles
• 2 cans Evaporated Coconut Milk 360ml
• 6 tbsp Chef's Choice green curry paste
• 2 cloves garlic, minced
• 1 tbsp minced ginger
• 10 oz extra firm tofu
• 1 cups broccoli florets, chopped
• ½ sweet potato, peeled and diced
• 2 tbsp soy sauce on tofu
• 1 cup frozen mixed vegetables
• juice of 1 lime
• 4-5 tbsp brown or coconut sugar
• 1½ cups vegan mozzarella
• ¼ cup chopped cilantro

INSTRUCTIONS

1. Preheat the oven to 425 F. Cook the noodles in salted water according to package instructions, then drain. Rub a little oil on the noodles if needed to prevent sticking. Cube the tofu.
2. Heat 1 tbsp oil in a large pan on medium high heat. Add the tofu, garlic and ginger. Cook until browned, about 4-5 minutes, stirring occasionally. Add the broccoli, sweet potato, frozen veggies, and soy sauce. Cook until veggies are nearly tender, about 5-7 minutes.
3. Meanwhile, add the coconut milk and curry paste to a sauce pan over medium heat. Stir until incorporated. Add the lime juice and sugar. Reduce heat to simmer. Mix the corn starch and water to form a slurry. Add the slurry to the sauce. Simmer until thick, about 5 minutes.
4. Lightly oil a 9x13 pan. Spread a layer of curry sauce in the pan. Add a layer of lasagna noodles, then top with tofu and vegetables. Add ½ cup vegan mozzarella and repeat the process. Finish with more sauce and cheese. Bake for 30 minutes.
5. Let rest for 5 minutes. Garnish with cilantro, slice, and serve.

NOTES

The green curry lasagna freezes well! Be sure to thaw in the fridge before reheating in the microwave or in the oven at 350 F until warm.

Serves: 12 servings