Vegan vegetable lasagna

Ingredients for 1 servings:

• 3 lasagna sheets, depending on the size of the dish
• 200 g tofu, natural
• 1 onion(s)
• ½ bell pepper(s), red
• ½ stalk(s) leek
• 200 g broccoli, frozen
• 1 tbsp olive oil
• 200 g tomatoes, from the can
• 1 clove(s) garlic
• 2 tbsp soy sauce
• salt and pepper
• oregano
• 30 g margarine or butter, vegan
• 30 g flour
• 250 ml milk (oat milk)
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Mash the tofu with a fork. Chop the vegetables. Heat the oil in a pan and sauté the tofu and onions first, then the remaining vegetables. Deglaze with the soy sauce and season to taste. Add the tomatoes and cook for 10 minutes on medium heat with the lid closed. In the meantime, prepare a béchamel sauce. Heat the margarine or butter, add the flour, mix, and deglaze with the oat milk while stirring. Season and simmer briefly. Preheat the oven to 200°C. Grease a baking dish. Pour some vegetable sauce into the dish and then alternate layers of a lasagna sheet, vegetables, and béchamel sauce in the dish. Finish with the béchamel sauce. Bake at 200°C for 30-40 minutes.