Vegan vegetable lasagna

Ingredients for 2 servings:

• 1 cup lentils, red
• 2 cups water
• 125 g smoked tofu
• 50 g peas
• ½ eggplant(s)
• 1 can of tomatoes, chopped
• 1 can of mushrooms
• 4 tsp spice(s) (ground meat seasoning)
• 2 m.-large tomato(s)
• 1 garlic clove(s)
• 1 onion(s)
• 1 stock cube
• Cheese, vegan, or yeast spread
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

simple, quick, vegan

Preparation: Chop the garlic and onion. Slice the eggplant, sprinkle with salt, and set aside. Slice the tomato. Crumble the tofu and mix with the seasoning. Add the lentils to the water, bring to a boil, and simmer for 10 minutes. Fry: Fry the eggplant until golden brown and set aside. Then fry the tofu with the garlic and onion in a little oil until crispy. Add the mushrooms and chopped tomatoes, bring to a boil, stir in the lentils, and simmer on low heat. Season with stock cubes, salt, and pepper. Layer: Spread some sauce in a small dish. Layer a layer of eggplant, then tomatoes and peas on top, then more sauce, and repeat until the filling is gone. Top with yeast spread or vegan cheese and bake in the oven at 200°C (convection oven) until the cheese is golden brown.