Vegan Lasagna

Ingredients for 4 servings:

• 1 can of tomatoes, peeled, 400 g
• 200 g tofu (tomato tofu)
• 2 tsp vegetable broth (instant)
• ½ tsp salt
• ½ tsp sugar
• ½ tsp paprika powder
• ½ tsp pepper
• 1 jar tomato sauce (soy tomato sauce), 350 ml,
• 500 g lasagna sheet(s)
• 1 tbsp nutritional yeast
• 2 tbsp flour
• 1 tbsp margarine
• ½ tsp salt
• 1 tsp mustard
• 150 ml water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick and easy basic recipe

In a bowl, mash the peeled tomatoes and tofu with a fork, add the vegetable stock powder, salt, pepper, paprika, and sugar, and stir. Add a little oil to an ovenproof dish, layer the first layer of lasagna sheets, then alternate layers of sauce and pasta. Once you’ve used up the sauce, simply continue layering with the finished sauce from the jar. Finally, add a layer of lasagna sheets. You can also use both sauces combined. To make the cheese substitute, yeast spread: Combine yeast, flour, margarine, salt, mustard, and water in a saucepan and heat gently, stirring, until a light cheese melt forms. Remove from the heat and pour over the lasagna. Bake uncovered for 30 minutes at 200°C (400°F). This is a basic recipe with a soy tomato sauce and a tofu tomato sauce. Both can also be used individually, double the amount. The tofu and soy bolognese in the ready-made sauce make it filling and also very tasty for children. The recipe is quick and easy, perfect for when you have two small children on your hands.