Tofu lasagne with mushrooms

Name: Tofu lasagne with mushrooms
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 can(s) (425 ml) chunky tomatoes; 4 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Spring onions; 200 g Mushrooms; 200 g Oyster mushrooms; 1 TABLESPOON Oil; 75 ml dry white wine; 100 g Whipped cream; 400 g Tofu Nature; 7-10 Tbsp Sauce thickener; 50 g Grated Fontina cheese

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

1 can(s) (425 ml) chunky tomatoes
4 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Spring onions
200 g Mushrooms
200 g Oyster mushrooms
1 TABLESPOON Oil
75 ml dry white wine
100 g Whipped cream
400 g Tofu Nature
7-10 Tbsp Sauce thickener
50 g Grated Fontina cheese

Directions

1
Put the tomatoes in a pot and let them simmer at medium heat for 10-15 minutes. In the meantime wash the thyme, remove the leaves and add to the tomatoes. Season to taste with salt, pepper and sugar.
2
Clean, wash and cut the spring onions into rings. Clean, wash and slice the mushrooms. Heat oil in a pan and fry spring onions and mushrooms. Deglaze with wine and pour on cream.
3
Season to taste with salt and pepper. Cut the tofu into large thin slices (like lasagne sheets). Tie the vegetables with sauce thickener if necessary. Layer tomato sauce, tofu and vegetables alternately in an ovenproof dish, sprinkle with cheese.
4
Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 30 minutes.