Recipe Ideas: Green Curry Lasagna


  • 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


  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.


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


Leave a comment

Please note, comments must be approved before they are published