Homemade Lasagna

Mash the tofu using a fork until crumbly.

• 7.1 oz Smoked tofu

Finely chop the onion, garlic, and carrot.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Carrot (~ 3.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the canola oil in a non-stick frying pan over high heat and sear the crumbled tofu until it browns. Turn the heat to medium level, add the onion, carrot, and garlic and fry until the onions turn translucent.

• 1 tsp Canola oil

Season with salt and pepper, stir in the tomato paste, add the red wine and let simmer for 2-3 minutes.

• Salt
• Black pepper
• 1 Tbsp Tomato paste
• 3 ⁠½ Tbsp Red wine

Add the chopped tomatoes, season with basil and oregano and let simmer for approx. 10 minutes.

• 14.1 oz Tomatoes, diced, canned
• ½ tsp Basil leaves, dried
• ½ tsp Oregano leaves, dried

Mix the vegan cream substitute, cream cheese, salt, nutmeg, and pepper in a small bowl.

• 3 ⁠½ Tbsp Vegan cream alternative
• 2 Tbsp Vegan cream cheese
• Salt
• 1 pinch of Nutmeg, ground
• Black pepper

Preheat the oven to 350 °F.

To assemble spread a layer of tomato sauce into the baking dish. Add a thin layer of cream cheese mixture. Cover with lasagna noodles. Repeat layering until you are out of lasagna noodles and sauce.

• 3.5 oz Lasagna noodles

Sprinkle evenly with cheese and bake for approx. 30 minutes until golden brown.

• ½ cup Vegan cheese, shredded

Enjoy your meal!