Time of preparation: 40+ min
Difficulty: medium
Serves 6
Ingredients for ragu:
3 red onions
4 red carrots
3 celery stalks
3 bay leaves
1 tbs tomato paste
2 tsp red paprika
50 ml red wine
1 smoked tofu
1 tofu with basil
2 bottles tomato puree
500 - 700 ml water
salt and pepper
Chop onions, carrots and celery in a food processor. Take a bigger pot and water-fry all three ingredients. Add bay leaves and season. Pour over wine and stir until the wine starts to simmer so that alcohol can evaporate and we are left with a subtle wine aroma. Add tofu chopped in a food processor and stir well. Add tomato puree and water. Let ragu simmer for at least one hour. The sauce needs to be medium thick, because pasta soaks up a lot of liquid.
Ingredients for bechamel:
400 g soy yogurt
180 g plant-based sour cream
400 ml oat cooking cream
smaller bunch of chives
salt and pepper
Put all the ingredients into a blender and blend until smooth. If the sauce is too thick, add water.
Pasta for lasagna
When all the ingredients are ready, evenly spread a few scoops of ragu to the bottom of the lasagna pan, then cover with pasta and pour with bechamel sauce. Again, spread ragu over the bechamel sauce until pasta is evenly coated and add another layer of pasta. Repeat with a few more layers. If you want, you can spread blanched spinach with nutmeg over ragu, or any other roasted vegetable that you like. Finish the last layer with ragu. You will see liquid rise up to 3/4 of the pan. Don't worry. Like we said, pasta soaks up a lot of liquid. Preheat the oven to 180°C. Cover the pan with aluminum foil and bake for one hour. Approx. 20 minutes before it is baked, take the lasagna out of the oven and pour the rest of the bechamel sauce over it. You may add some silky tofu and nutritional yeast to the bechamel sauce. Bake without the foil until it gets a golden brown crust. We promise lasagna is to die for.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
