This recipe is a bit more complicated for a 20-year-old someone raised on pasta, but the result of the sixty-minute work is definitely worth it. If I have any opponents of vegetarianism here, this food will convince you that we are more than well. Lasagna tastes best to me in the evening when pulled out of the pantry, where all the flavours come together. I’ll tell you, it’s quite difficult to stop me then, I’d be able to eat a whole portion straight from the sheet metal.
- 1 onion, preferably red
- 1 smoked tofu
- smaller zucchini
- 1 can of crushed (sliced) tomatoes
- 115 g of tomato puree
- 1/2 of vegetable broth
- 125 g of butter
- 1/2 cup of milk
- 1 Tbsp of plain flour
- 1/2 of Grana Padano cheese
- 1 clove of garlic
- majoram, oregano
- Cut the onion, fry it in oil and add the crushed tomatoes together with the spices to taste (I use oregano and marjoram).
- Roast for a while, then add the vegetable broth dissolved in a little water. After three minutes, add tofu, tomato puree and let the mixture simmer.
- Uncover and add the pressed clove of garlic.
- Set aside and prepare the bechamel: fry the flour in melted butter and add cold milk during boiling until the bechamel thickens.
- Spread the first dose of lasagna on a baking tray and pour the tomato mixture over it. Add thin rings of zucchini and sliced dried tomatoes on top. Drizzle with bechamel and sprinkle with Parmesan.
- For the last layer of pasta, put the rest of the tomato sauce and a little more béchamel sauce along with the cheese.
- Bake at a temperature of 200 ° C for 15 minutes covered with foil and then uncovered for about 20 minutes.