Vegan asparagus and spinach lasagna

Ingredients for 6 servings:

• 1 kg asparagus
• 500 g leaf spinach
• 1 package of tofu
• 3 onions
• ½ bunch parsley
• 1 liter soy milk (soy drink) or rice or oat drink
• 250 ml soy cream (Soy Cream Cuisine)
• 500 ml water
• ½ package of lasagna plate(s), vegan
• 5 tbsp flour
• some vegetable broth, instant
• salt and pepper
• nutmeg
• e.g. soy sauce
• Butter substitute, vegan, or oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel the asparagus, trim off the tough ends, and cut into 4 cm long pieces. Thaw the spinach, or if fresh, wash and finely chop it. Crumble the tofu into a saucepan and pour over soy sauce until browned. Then add the butter substitute. Finely chop the onions and add them, frying everything. Then add the flour and stir until a sticky mass forms. Immediately add the plant-based milk, water, and soy cream and bring to a boil. Then add the chopped parsley and plenty of seasoning. Now alternate layers of lasagna sheets, sauce, spinach, and asparagus in a dish. The top layer should consist of sauce and spinach. Bake the lasagna in a preheated oven at 170°C (convection oven) for 45 minutes.