Summary

Ingredients

• 1 package lasagne plate (s)
• Mozzarella, vegan

For the sauce: vegetable sauce

• 400 g tomatoes, chunky
• 8 onion (s)
• 2 chilli pepper (s), green
• 4 sticks kale
• 3 tablespoon red wine
• 1 tablespoon Herbs Provence
• 1 pinch (s) raw cane sugar

Also: for the tofu ricotta

• 200 g tofu, natural
• 2 tablespoon yeast flakes
• 1 tablespoon plant milk (plant drink)
• 1 tablespoon miso paste, light
• 1 tablespoon oregano
• 1 tablespoon white wine vinegar
• salt and pepper

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Instructions

1. For the ricotta:
2. Crumble the tofu with a fork and place in a bowl. Mix the miso paste with the milk and add to the tofu. Add the remaining ingredients and mix well. Season everything with salt and pepper and let it steep.
3. For the vegetable sauce:
4. Halve the chilli, remove the seeds and cut the pods into fine strips. Wash the kale, remove the stalks and chop it into small pieces.
5. Halve the onions and cut into slices. Sweat these slices in a pan with vegetable oil over medium heat until soft and starting to turn brown. Pour a pinch of sugar over it and let it caramelize briefly. Add the chilli and kale and sauté for 5 minutes. Then add the herbs, tomatoes and red wine. Increase the heat and bring everything to a boil. Then continue to cook on a low heat until the kale is soft. Taste the sauce with salt and pepper.
6. Layer the lasagna:
7. Put some sauce on the bottom of the baking dish. Layer the lasagne sheets on top. Put a thin layer of ricotta on top and cover with more lasagne sheets. Pour the sauce on top and cover again with lasagne sheets. Put the rest of the ricotta and the last layer of lasagna on top and finish with a final layer of sauce. Cover everything with vegan mozzarella and bake in the oven at 180 ° C for about 30 minutes.
8. Tip for everyone who does not want to use a store-bought mozzarella: You can find a great recipe for tenderly melting, vegan mozzarella for gratin in my recipe overview.