Vegan Ricotta Lasagna
(Inspired by ‘Friends’)
→ serves 4-6
Bolognese:
1 block of firm tofu (200g-250g) (7-8.8oz) 1 onion
2-3 cloves of garlic
250g cremini mushrooms (8.8oz)
oil for the pan seasonings
for the tofu: salt, pepper, paprika etc.
1-2 tbsp soy sauce
2 ½ tbsp ketchup
1 bay leaf
dried herbs: oregano, thyme
⅓ cup red wine (80ml)
½ cup vegetable broth (125ml)
1 can diced tomatoes
Tofu Ricotta:
1 block of firm tofu
juice of ½ lemon, more if preferred
salt to taste
1 ½ tbsp olive oil
Bechamel Sauce:
3 tbsp vegan butter
3 tbsp flour, spelt or all purpose
1 cup non dairy milk (250ml)
salt to taste
What else: lasagna noodles vegan cheese, optional nutritional yeast, optional