Veggie Lasagna

For the veggie lasagna, first drain the tofu and crumble it coarsely with your fingers. Then mix together with the soy milk and puree with a hand blender.

Now blanch the tomato, rinse, peel and cut into small cubes. Also wash and chop the herbs. If the walnut kernels are too large, they should also be chopped. Mix the tomatoes, herbs and walnuts into the sauce and season with salt, pepper, nutmeg and cayenne pepper.

Next, peel the carrots and celery and cut into small sticks. Wash the spinach leaves, remove the stalks and pluck into coarse pieces if necessary.

Now preheat the oven to 200 °C. Mix half of the grated Parmensan into the tofu sauce and slice the mozzarella.

In an ovenproof dish, spread a ladle of the tofu sauce and then alternate layers of lasagna sheets and vegetables, always pouring the tofu sauce over the vegetables. Finish with lasagna sheets as the last layer. Now just spread the remaining Parmesan and mozzarella on the veggie lasagna and bake on the middle rack for about 40 minutes until golden brown.

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