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Green Curry Lasagna

SERVES 12

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INGREDIENTS

• 12-15 Lasagna noodles

• 2 cans Chef’s Choice Coconut Milk 400mL

• 6 tbsp Chef’s Choice Young 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

• 1 ½ cups Vegan Mozzarella

• ¼ cup Chopped Cilantro

INSTRUCTIONS

     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.

​     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.

     Meanwhile, add the Chef's Choice Coconut Milk and Chef's Choice Green Curry Paste to a sauce pan over medium heat. Stir until incorporated. Add the lime juice and sugar. Reduce heat to simmer. Mix the cornstarch and water to form a slurry. Add the slurry to the sauce. Simmer until thick, about 5 minutes.

     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.

     Let rest for 5 minutes. Garnish with cilantro, slice, and serve.

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