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