Vegetarian Bolognese Lasagna

Ingredients for 3 servings:

• 1 clove(s) garlic
• 1 onion(s)
• 1 carrot(s)
• 200g tofu
• 1 tbsp paprika powder
• 2 tbsp olive oil
• 2 tbsp basil
• 1 tsp sugar
• 1 can of tomatoes, chopped
• 2 tbsp tomato paste
• 1 bag(s) of tomatoes, (passata)
• 1 tbsp oregano
• 2 tsp herbs de Provence
• 1 tbsp parsley or more
• 2 tsp vegetable broth, granulated
• 25 g flour
• 25 g butter
• 125 ml milk
• 2 bay leaves
• 1 pinch of nutmeg
• 1 package of lasagna sheets
• 1 package of cheese (Edam) sliced
• salt and pepper

Instructions

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

For the Bolognese, mix the tofu in a bowl with paprika, 1 tablespoon of olive oil, and a pinch of salt by hand. Fry in hot oil. Meanwhile, chop the onion and garlic and add to the browned tofu. When the onions are translucent, add tomato paste to the pan and fry. Add the chopped and pureed tomatoes. Grate the peeled carrot. Add the oregano, Provençal herbs, basil, sugar, and vegetable stock. Season with salt and pepper. Simmer until reduced to the desired consistency. For the béchamel, melt the butter in a saucepan, add the flour, and sauté until light brown while stirring. Gradually add about half of the milk while stirring (ideally with a whisk). Bring to a boil while stirring, then stir in the rest of the milk. Add the bay leaves and nutmeg, bring to a boil, and season with salt and pepper. Cover the bottom of a greased baking dish with some Bolognese sauce. Next, add a layer of pasta sheets. Spread the Bolognese sauce on top, followed by some of the béchamel sauce. Continue layering until both sauces are used up. The last layer is béchamel sauce. Sprinkle the cheese on top and place the dish in the oven preheated to 180°C. Bake for about 25 minutes.