Well known in its native Switzerland, tibits is a vegetarian restaurant chain that has opened in London. This recipe comes from its new cookbook.
Preparation: 60 minutes
160g feta cheese
500g fresh spinach
4 tbsp rapeseed oil
550 ml soy milk
250 ml vegetable stock
½ tsp chilli oil
4-5 tsp cornflour
8 tbsp cold water
200g fresh green lasagne sheets
Preheat your oven to 180°C.
Grate the feta cheese roughly on a cheese grater. Cut the tomatoes into 0.5cm slices. Wash the spinach and remove stalks. Peel the onion and chop finely.
Heat a frying pan, add the oil and sweat the onion until transparent. Add the spinach and cook for 2-3 minutes. Season with salt and pepper.
Bring the soy milk, vegetable stock and chilli oil to the boil. Mix the cornflour with the cold water, add to the liquid and cook for about 1 minute until it thickens.
Assemble the lasagne in a 15 x 22cm gratin dish: put in 200g of the sauce; then a layer of pasta; half of the spinach and half of the feta cheese; a layer of pasta; 300g sauce, the remaining spinach and the tomato slices; a layer of pasta, followed by the remaining sauce and feta cheese.
Prick the lasagne a few times with a sharp knife (this prevents it from inflating while cooking).
Bake in a preheated oven at 180°C for 25-30 minutes.