What you need for 4-5 servings:

For the minced tofu

  • 300-400 g tofu 
  • 2 tablespoons dark soy sauce
  • 1 tablespoon oil

For the lasagne

  • 2 carrots
  • 2 stalks of celery
  • 1 onion
  • 1 clove of garlic
  • 3 tablespoons olive oil
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp sugar
  • 1 l mashed tomatoes
  • 400 ml water
  • 1 tbsp tomato paste
  • approx. 2 tsp salt
  • 1 tsp pepper
  • Lasagne slices
  • 250 g soy cream
  • optional: nutritional yeast


Step 1: miced tofu

  • Wash the tofu once with cold water and then pat it dry.
  • In a bowl, simply crumble the tofu with your hands.
  • Season the crumbled tofu with 1 tablespoon oil and 2 tablespoons dark soy sauce and mix well (tip: works great with your hands).
  • Now spread the mixture on a baking tray covered with baking paper and mash the whole thing again with a fork.
  • Put it into the NOT preheated oven and bake at 150°C top and bottom heat for 10 minutes.
  • Take out the tray and mash again with a fork and bake again for 10 minutes. Now set the finished soy mince aside.

Step 2: Preparations

  • Peel, wash and chop the carrots very finely (you can also use a food processor for this) and set aside in a small bowl. 
  • Wash and very finely chop the celery stalks as well and add them to the carrots.
  • Finely dice the onion and set aside and peel a clove of garlic.

Step 3: Bolognese

  • In a saucepan, heat the 3 tablespoons of olive oil on high heat and then add the diced onions. When they are translucent, add the finely chopped carrots and celery and sauté briefly (max. 1 min.).
  • Then add the minced tofu and mix it all together. Add 1 teaspoon each of oregano, thyme and sugar and mix.
  • Immediately after that you can add the tomatoes and the 400 ml of water.
  • Squeeze the garlic clove, add 1 tablespoon of tomato paste, 2 teaspoons of salt and 1 teaspoon of pepper and bring to a boil.
  • Then turn the heat down to low and simmer for 40 minutes. Stir from time to time.

Step 4: Layering

  • Preheat the oven to 200°C top and bottom heat.
  • Pour some Bolognese sauce into the baking dish and spread the lasagna sheets on top. 
  • Then spread the next layer of sauce and top again with lasagna sheets. Do this until there is only 1/4 of the sauce left.
  • Stir the soy cream into the remaining sauce and continue layering.
  • The last layer is the sauce layer.
  • Bake for 30 min and let the finished lasagna cool for at least 15 min.

Serve it with a small salad.


Good hunger or as they would say in Italy- Buon appetito!