Vegetarian lasagna with tofu bolognese, spinach and goat cheese

Ingredients for 3 servings:

• 200 g tofu, crumbled
• 200 g leaf spinach, fresh or frozen
• 1 stalk(s) leek, finely diced
• 1 large carrot(s), grated
• 1 parsley root(s), grated
• 2 tbsp olive oil
• 1 pack of tomatoes, pureed
• 1 clove(s) garlic, finely diced
• 1 cube of vegetable stock
• oregano
• Thyme
• salt and pepper
• 300 ml milk
• 50 g butter
• 2 tbsp flour
• ⅛ liter white wine, dry
• 1 pinch of nutmeg
• Lasagne sheet(s), quantity depending on the size of the baking dish
• 75 g Parmesan, freshly grated
• 100 g goat’s cheese

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

delicious alternative to meat lasagna when vegetarians are eating with you

Tofu Bolognese: Sauté the carrot, leek, garlic, and parsley root in olive oil. After three minutes, add the crumbled tofu. Sauté briefly, then add the passata, stock cube, oregano, thyme, and pepper. When the sauce is simmering, remove from the heat and season to taste. Béchamel Sauce: Melt butter in a saucepan, sprinkle flour over it, and quickly whisk to prevent it from burning. Continue stirring until the flour and butter mixture foams, then deglaze with milk and white wine. Bring to a boil briefly, stirring until the sauce thickens. Season with salt, pepper, and nutmeg, and remove from the heat. Pour a dollop of warm béchamel sauce into a baking dish, then add the first layer of lasagna sheets. Spread half of the Bolognese sauce on top, pour a little béchamel sauce over it, and place the next layer of lasagna sheets on top. Now place half of the thawed or washed and trimmed spinach leaves in the baking dish, season with salt and pepper, crumble the goat cheese over the top, drizzle with a little béchamel sauce, and layer the next layer of lasagna in the dish. Top with more Bolognese and béchamel. The final layer is made up of spinach, béchamel, and Parmesan. For a baking dish about 25 cm long and 7 cm deep, this will yield about 4 layers of pasta, but you can also make thinner layers and use more pasta. Bake at 200 degrees Celsius (top/bottom heat) for about 35 minutes (highly dependent on the type of oven). The cheese should form a golden brown crust, and the pasta sheets should cut easily when pierced. If the sauces are still hot, the cooking time will be shorter; if the sauces have completely cooled down, the cooking time will be longer.