Vegan Lasagna Bolognese

Even Garfield would tip his hat to this lasagna!

Let's face it: we're all a bit like Garfield - we hate Mondays and love lasagna! and especially this vegan lasagna bolognese , because it is really addictive! The smoked tofu is first finely crumbled and then fried, giving it a surprisingly close approximation to ground meat in both consistency and flavor, which gives the lasagna its authenticity.

I'm usually a supporter of béchamel sauce in lasagna, but in this version I decided to use a sauce made from soy cream and I must say that I was pleasantly surprised. Otherwise, this recipe does not need many ingredients and is thus a super alternative when at the end of the money is once again too much month left.

For one baking dish you need:

For the tofu mince:

• 350g smoked tofu

• 1 tbsp. oil

• 2 tsp. minced meat seasoning

• 1 tsp. salt

• 1 tsp. smoked paprika

• 1/2 tsp. pepper

For the tomato sauce:

• 500g strained tomatoes

• 500g chopped tomatoes

• 1 onion

• 2 cloves of garlic

• 2 tbsps. tomato paste

• 1,5 tsp. salt

• 1 tsp. pepper

• 1 tsp. paprika, sweet

• 1 tsp. paprika, red hot

• 1/2 tsp. chili flakes

• 1 tsp. Italian herbs

• 1 tbsp. oil

For the cream sauce:

• 500ml soy cream

• 1 tsp. herb salt

• 1/2 tsp. pepper

• 1/4 tsp. nutmeg

Other:

• Lasagna sheets

• 200g vegan grated cheese

Preparation:

Tofu mince:

1. Preheat the oven to 350°F (180°C) top and bottom heat.

2. Press 350g of smoked tofu between two layers of kitchen roll.

3. Then cut it into coarse cubes and put it into a blender with 1 tablespoon of oil, 2 teaspoons of minced meat seasoning, 1 teaspoon of smoked paprika and 1/2 teaspoon of pepper and chop it until crumbly.

4. Spread the tofu crumbs on a baking sheet and put them in the oven for about 20 minutes. Mix occasionally.

Tomato Sauce:

1. Peel 1 onion and 2 cloves of garlic and chop both finely.

2. Heat 1 tbsp. oil in a pan and sauté onions and garlic until translucent.

3. Add 2 tablespoons of tomato paste and sauté briefly.

4. Add 500g chopped and 500g strained tomatoes and season with 1.5 tsp salt, 1 tsp bell pepper, 1 tsp sweet paprika, 1 tsp hot paprika, 1/2 tsp chili flakes and 1 tsp Italian herbs.

5. Then let the sauce simmer for 10 minutes with the lid closed.

6. Lastly, add the baked ground tofu and stir it in.

Cream Sauce:

1. Season 500ml soy cream with 1 tsp herb salt, 1/2 tsp pepper and 1/4 tsp nutmeg.

2. Layering:

3. Grease a baking dish and line the bottom with lasagna sheets. Follow with a layer of Bolognese and lastly the seasoned cream. Then start again with the same order (lasagna plates - bolognese sauce - cream sauce). Continue in this order until everything except the cream is used up (in my case there were 3 layers).

4. Finish with a layer of lasagna sheets, spread the remaining cream on top and sprinkle everything with the vegan grated cheese.

5. Put the lasagna in the oven at 350°F (180°C) convection oven for about 40 minutes.

Enjoy!

May it be a little more fancy? Then maybe this pumpkin and chestnut lasagna or my red lentils lasagna is just right for you ;)