Armenian Lasagna

Ingredients for 4 servings:

• 2 cans of chopped tomatoes (400 g each)
• 1 lasagna sheet, approx. 250 g
• 5 garlic
• 500 g tomatoes, pureed
• 300 g mushrooms
• 2 eggplant(s)
• 400g tofu
• 5 tbsp olive oil
• 4 tbsp soy sauce
• 2 bay leaves
• 1 tsp basil
• 1 tsp oregano
• 1 onion(s)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegan

Cook the noodles according to the package instructions. For the sauce, chop all the vegetables. Sauté the onion in a little oil until softened. Then add the garlic and eggplant, stirring frequently. Add the mushrooms and the remaining olive oil. Once everything is cooked, crumble the tofu with a fork or your hands and add it to the pot along with the chopped tomatoes, passata, and all the seasonings, including the soy sauce. Cook for about 30 minutes, until well thickened. Spread some of the sauce on the bottom of a baking dish. Cover with lasagna sheets. Spread the sauce on top, then more lasagna sheets, and continue in this manner until all the ingredients are used up. The sauce should be the top layer. Preheat oven to 180°C (top/bottom heat) and bake for 30-35 minutes.