Vegan Lasagna
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can tomato (s), peeled, 400 g
- 200 g tofu (tomato tofu)
- 2 teaspoons vegetable stock (instant)
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ sugar
- 0.5 teaspoon ½ paprika powder
- 0.5 teaspoon ½ pepper
- 1 glass tomato sauce (soy tomato sauce), 350 ml,
- 500 g lasane plate (s)
- 1 tablespoon yeast flakes
- 2 tablespoon flour
- 1 tablespoon margarine
- 0.5 teaspoon ½ salt
- 1 teaspoon mustard
- 150 ml water
Print Recipe
Pin Recipe Instructions
- In a bowl, mash the peeled tomatoes and tofu with a fork, add the vegetable stock powder, salt, pepper, paprika and sugar and stir. Put some oil in an ovenproof dish, layer the first layer of lasagne sheets and then alternately layer the sauce and pasta. When this sauce is over, simply continue to layer with the finished sauce from the jar. Finally, put on a layer of lasagne sheets. You can also use both sauces mixed together.
- Make yeast melt for the cheese substitute:
- Put the yeast, flour, margarine, salt, mustard and water in a saucepan and heat while stirring until a light processed cheese has formed. Remove from heat and pour onto lasagna.
- Baked for 30 minutes at 200 ° C on the lower rack (without lid).
- This is a basic recipe with a soy tomato sauce and a tofu tomato sauce. Both can also be used individually in double the amount.
- Thanks to the tofu or the soy bolognaise of the ready-made sauce, it is very filling and also very tasty for children. The recipe is simple and very quick, just right when you have two small children on the side of your skirt.
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