Vegetarian lasagna with tofu

Ingredients for 6 servings:

• 200g tofu
• 1 large can of tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 3 tsp, heaped vegetable broth
• 12 lasagna sheets
• 1 cup sour cream
• oregano
• 2 tsp pizza seasoning
• 3 tbsp breadcrumbs
• 200 g cheese (e.g. Emmental)
• n. B. Oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

perfect for vegetarians who want to eat a really delicious tomato lasagna

Crush the tofu into small pieces with a fork and mix with the pizza seasoning and breadcrumbs. Fry it in oil with a finely chopped onion, preferably in a large pan or wide pot. Once the tofu is lightly browned, deglaze with the can of tomatoes, including the liquid. Season with vegetable stock and oregano and simmer for about 5 minutes, until it reaches a certain consistency. Then layer the whole thing in a baking dish with the lasagna sheets. Start with the sauce, then a layer of pasta sheets, then another layer of sauce, and so on. Before finishing with the last layer of sauce, spread sour cream on the top lasagna sheets. Sprinkle the cheese over the whole thing and bake in the oven at 150–170°C (fan oven) for about 30 minutes.