Preparation

Sauté the garlic and onion until they are transparent, add now the leek and sauté until withered, then add the tomatoes, and let sauté until they start to come apart, season with salt and pepper.
Add the sautéed mushrooms, tofu with marinade, carrots, and simmer for 20 minutes.
Assemble the lasagna:
Grease a pan with butter or olive oil, put a little bechamel sauce on the bottom of the pan, now let's make layers, 1st comes a layer of lasagna, a layer of tofu and mushroom filling, cover the filling with a layer of bechamel, another cream and sprinkle grated cheese, repeat the process until finished, remembering that the last layer is of lasagna dough, bechamel sauce, cream and cheese.
Bake in the oven at 180ºC, until the cheese is melted and browned (golden brown).

Ingredients

  • 250 grams of smoked tofu cut into small cubes (marinated in white wine, and soy sauce, powdered garlic and red pepper)
  • 1/2 chopped red onion
  • 4 coarsely chopped tomatoes (peeled and seeded)
  • 2 carrots
  • 2 garlic cloves
  • 1 sliced ​​leek
  • olive oil
  • 200 grams of cheese for topping
  • 100 grams of fresh rolled mushrooms
  • 1 package of fresh lasagna pasta
  • 200 ml of cream
  • 500 ml bechamel sauce
  • Salt and pepper to taste.