- Tofu: 500 g
- Carrots: 1500 g
- Spinach: 300 g
- Tomatoes chunky, canned: 400 g
- large onion: 1 piece
- lasagne sheets: 12 pieces
- gratin cheese, light: 2 package(s)
- water: 250 ml
- eggs or egg substitute powder: 4 pieces
- herb salt: 1.5 tsp
- oregano: 1 tsp
- Thyme: 1 tsp
- basil: 1 tsp
- Tomato salt (e.g. from Just Spices): 2 tsp.
- Salt & pepper: 0.5 tsp
- baking dish 40 × 25 cm
- aluminum foil
- large frying pan for browning tofu, onions and carrots
Peel the carrots and cut them into 0.5 cm slices. Peel the onion and cut it into medium sized pieces.
Crumble the tofu into small pieces. Add the onion and tofu to the pan and fry everything well. Add the onion and tofu to the pan and fry everything well.
When the tofu is well fried, add the carrots, water, chunky tomatoes and spices. Let it simmer for about 10 minutes.
In the meantime, you can wash the spinach, preheat your oven to 200 °C convection and whisk the 4 eggs or mix the egg substitute powder.
Taste your tofu-carrot mixture and decide if any seasoning is needed.
Now pour about 1/3 of the water of the tofu-carrot mixture into your baking dish. So that the bottom is slightly covered. This will prevent your noodles from sticking to the bottom.
1st layer: Now put about 6 lasagne sheets on top of the water.
2nd layer: Spread half of the spinach over the noodles.
Layer 3: Spread over the spinach the tofu-carrot mixture and half of the water from the pan that is left.
4th layer: spread half of the egg mixture over the tofu-carrot mixture.
Now start again with the first layer: so lay out lasagna sheets, spinach, tofu-carrot mixture and egg mixture on top.
Now put the lasagna in the oven for 25 min (without cheese!). After 25 minutes of cooking, sprinkle the grated cheese over the lasagna and let it cook in the oven for another 25 minutes.
- Since low-fat cheese browns faster than full-fat cheese, cover the lasagna with aluminum foil and take the foil down only 15 min before the end of the baking time. This partly prevents the so-called Maillard's browning reaction. So your cheese can not burn. You can also use this trick when baking cakes, for example.
Have fun making it!
Love, Pia from strwbrrymnt.food