Tofulasagne with vegetables

Name: Tofulasagne with vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 200 g Tofu; 3 TABLESPOONS Soy sauce; 1 Onion; 1 Garlic clove; 2 Carrots; 1 small kohlrabi; 1 TABLESPOON Oil; 500 ml Tomato juice; 400 g strained tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Stem(s) Tarragon; 6 Lasagne sheets (à approx. 16 g); 100 g fat-reduced cream cheese (12 % fat); 1 TABLESPOON Oatmeal; 4 TABLESPOONS Vegetable broth; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

200 g Tofu
3 TABLESPOONS Soy sauce
1 Onion
1 Garlic clove
2 Carrots
1 small kohlrabi
1 TABLESPOON Oil
500 ml Tomato juice
400 g strained tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Stem(s) Tarragon
6 Lasagne sheets (à approx. 16 g)
100 g fat-reduced cream cheese (12 % fat)
1 TABLESPOON Oatmeal
4 TABLESPOONS Vegetable broth
7-10 Tbsp Grease

Directions

1
Cut the tofu into small cubes and marinate in the soy sauce for about 30 minutes. Peel onion, garlic, carrots and kohlrabi and cut into small cubes. Heat the oil in a pan and fry the onion and garlic in it until transparent. Add carrots and kohlrabi and steam for about 5 minutes. Deglaze with tomato juice and strained tomatoes. Let simmer for about 10 minutes. Season to taste with salt and pepper
2
Wash tarragon, shake dry and chop except for something to garnish. Fold the tofu into the vegetable mixture. Grease an ovenproof dish (approx. 20 x 20 cm). Layer the vegetable mixture alternately with the lasagne dishes, starting with 2 adjacent lasagne dishes and finishing with the vegetable mixture.
3
Mix cream cheese, oat flakes, half of the chopped tarragon and stock. Season to taste with salt and pepper. Spread the cheese mixture over the lasagne and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Remove, garnish with the remaining chopped tarragon and tarragon stems