Vegan Tofu Lasagne

Ingredients

• 500ml of soy milk
• 40g of wheat flour
• 80g of margarine
• Pepper
• Nutmeg
• Salt
• Lasagne sheets
• 400g of tofu cheese
• Olive oil
• 200g of vegan cheese
• 60g of red wine
• 60g of carrots
• 100g of natural tomato paste
• 90g of red onion

Method

1. Melt 40g of margarine in a pan
2. Add 40g of wheat flour and cook it continuously stirring it on low heat until it becomes smooth
3. Add the soy milk in small portions while constantly stirring the sauce
4. Add some salt, nutmeg, and black pepper to taste
5. Mix everything and remove the sauce from the heat
6. Mash 400g of tofu cheese using a cloth
7. Preheat the pan, pour some olive oil in it
8. Saute 90g of red finely cut onion and 60g of diced carrots for a few minutes
9. Add tofu, cover the pan with a lid and cook for 10 minutes
10. Once the tofu is cooked, add 60g of red wine, 40g of water, and cook for another 10 minutes
11. Season with some salt and pepper to taste and add 100g of natural tomato paste
12. Stew for a few minutes and remove from the heat
13. Grease the baking pan with some margarine
14. Spread some bechamel sauce on the bottom of the baking pan
15. Put lasagne sheets on the bottom, add a layer of tofu filling, sprinkle some vegan cheese, and put some bechamel sauce on top
16. Repeat the previous step until you completely fill your baking pan
17. The last layer should be bechamel sauce and some vegan cheese
18. Put you lasagne in the oven and bake it 15-20 minutes at 180C or 355F