Summary

Ingredients

• 200 g tofu, crumbled
• 200 g spinach leaves, fresh or frozen
• 1 leek, cut into fine cubes
• 1 large carrot (s), grated
• 1 parsley root (s), grated
• 2 tablespoon olive oil
• 1 packet tomato (s), happened
• 1 clove garlic, finely diced
• 1 cube vegetable stock
• oregano
• thyme
• salt and pepper
• 300 ml milk
• 50 g butter
• 2 tablespoon flour
• liter ⅛ white wine, dry
• 1 pinch (s) nutmeg
• Lasagne plate (s), amount depending on the size the baking dish
• 75 g parmesan, freshly rated
• 100 g oat cream cheese

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Instructions

1. Tofubology:
2. Sauté the carrot, leek, garlic and parsley root in olive oil, after three minutes add the crumbled tofu. Simmer briefly, then add the tomatoes, the stock cube, oregano, thyme and pepper. When the sauce is simmering, remove it from the stove and season to taste.
3. Béchamel:
4. Melt the butter in the pan, dust the flour over it and stir quickly with the whisk so that it doesn`t burn. Continue stirring until the flour and butter mixture foams, then deglaze with milk and white wine. Bring to the boil briefly, continue stirring until the sauce thickens. Season with salt, pepper and nutmeg and remove from the heat.
5. Put a dollop of warm bechamel sauce in a baking dish, then pour the first layer of lasagne sheets. Spread half of the Bolognese on top, pour some bechamel sauce over it and put the next layer of lasagne on top. Now place half of the thawed or washed and cleaned leaf spinach in the baking dish, season with salt and pepper, crumble the goat cheese over it, pour a little bechamel sauce over it and layer the next layer of lasagne in the dish. Then Bolognese and bechamel again. The final layer is made up of spinach, bechamel and parmesan.
6. With a baking dish about 25 cm long and 7 cm deep, this results in about 4 layers of pasta, but you can also make thinner layers and use more pasta.
7. Bake at 200 degrees and top / bottom heat for approx. 35 minutes (depending on the type of oven). The cheese should form a golden brown crust and the pasta sheets should be easy to cut as you pierce them. If the sauces are still hot, the cooking time tends to be shorter; sauces that are completely cold extend the cooking time.