Summary

Ingredients

• 800 g canned tomato (s)
• 1 eggplant (s)
• 200 g tofu
• 1 medium onion (s)
• 2 cloves garlic
• 1 shot red wine
• 1 tablespoon, leveled sugar
• 1 vegetable stock cube
• 1 packet cheese (Emmentaler), grated
• 1 bay leaf
• 4 juniper berries
• 4 tablespoon rapeseed oil
• 0.5 ½ small carrot (s)
• 10 olives, without stones
• 2 stems rosemary
• 1 stalk thyme
• 3 tablespoon herbs, Italian, frozen
• 2 tablespoon oregano, dried
• Lasagne plate (s)
• 1 tablespoon parmesan, freshly grated
• basil

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Instructions

1. Cut the aubergine lengthways into approx. 0.5 cm thick slices. Heat about 2 tablespoons of rapeseed oil in a pan, fry the aubergine slices on both sides until golden brown, remove from the pan and set aside.
2. Mash the tofu with a fork until small crumbs are formed. Heat about 2 tablespoons of rapeseed oil in a pan, fry the bay leaf, juniper berries and tofu in it until it is quite crispy. Add the diced carrot, diced onion and finely chopped garlic to the tofu. Fry until the onion and garlic are translucent. Deglaze with red wine. Stir the tomatoes with a stirring stick and add to the tofu mixture. Mix with sugar, crumbled vegetable stock, Italian herbs and 2 tablespoons of dried oregano. Add grated parmesan to the sauce. Halve the olives, add and bring to the boil again.
3. Cover the bottom of the lasagne dish with sauce. Put a layer of aubergine slices on top. Place a layer of lasagna on top of the aubergines. Continue in this order, but finish with sauce. Put the grated Emmentaler cheese on top of the sauce.
4. Keep in the oven for as long as the lasagne sheets require. The same applies to the oven temperature.
5. When serving, add a few leaves of basil and some grated Parmesan.