Summary

Ingredients

• 250 g lasane plate (s)
• 200 g cheese, (youn Gouda), rated
• Parmesan, freshly grated
• 200 g cream
• 800 g sauerkraut, (wine sauerkraut)
• 100 ml water
• Coriander powder
• Turmeric, ground
• 400 g tomato (s), chunky, from the can
• 40 g butter
• 40 g lard, veetarian
• 4 tablespoons puree, (quince puree), or honey
• Chili powder
• salt and pepper
• 400 g tofu
• 2 onions)
• 5 tablespoon soy sauce
• oil
• 1 tablespoon honey
• Butter, for greasing
• some flakes butter

Print Recipe Pin Recipe

Instructions

1. Simmer the sauerkraut in a saucepan with the water over medium heat for about half an hour. Gradually add the tomato pieces, butter, vegetarian lard, quince puree or honey and cream. Season the mixture with coriander, turmeric, chilli, salt and pepper, put the saucepan aside and let the sauerkraut steep.
2. Cut the tofu into very small cubes, cut the onion into small pieces. Heat the oil in a pan and let the finely chopped onion cubes become translucent over a medium heat. Add the chopped tofu cubes, the soy sauce and the honey and stir everything several times while frying so that nothing burns, season with salt and pepper and set aside.
3. Pre-cook the lasagna plates in boiling salted water for a few minutes and remove them from the water. Grease the baking dish with a little butter and layer the lasagne sheets, tofu cubes, sauerkraut and parmesan on top of each other. Cover with the Gouda cheese and place a few flakes of butter on the cheese.
4. Cook in a preheated oven at 180 degrees for about 20 minutes, then switch to top heat and let the cheese brown and crispy for 10 minutes.