Vegan Lasagna with tofu béchamel sauce

Time for Lasagna. These lasagna turned out amazing and do you know the best? (Please take a chair) it is #vegetarian #lowcarb #highprotein and if u substitute the cheese it's even #vegan 

Lasagna, yum :)


For the Bolognese-sauce:

  • 200g firm tofu (I used chicken flavored)
  • 200g Brown Portobello mushrooms
  • 250g cherry tomatoes
  • 1 can tomato purree
  • 1 carrot
  • 1 onion and 2 cloves of garlic
  • fresh basil, parsley and oregano
  • some olive oil

For the tofu béchamel sauce:

  •       350g (1,5 packages) silk tofu
  •      garlic, nutmeg, salt, Pepper
  • for the lasagna plates:
  •       There are 3 different options
  • Common used or brown pasta plates
  • Store bought tofu plates
  • Plates made from zucchini (3 zucchinis) to make it low carb and gluten free. This option requires a little bit more preparation
  • Optional: cheese


  • We start with preparing a normal Bolognese-sauce by cutting the carrot, onions and garlic into small cubes and fry them in some olive oil until slightly golden
  • In the meantime we prepare the minced “beef”. Cut the mushrooms and the tofu into really small pieces. To have a even more minced texture, you can blend half of the tofu and mushroom mix.
  • In this recipe, I used some chicken-flavored tofu but any other tofu will work fine aswell because at the end, the herbs and spices are the key to the typical Bolognese-flavor
  • Add the mushrooms and tofu mix to the pan and continue frying
  • Now it’s time to cut the cherry tomatoes into quarters
  • Chop the herbs and add them with the cherry tomatoes to the pan
  • After a few minutes add the canned tomatoes
  • Lower the heat and let simmer for at least 1 hour. The longer you cook it, the better the sauce gets.

Rich and healthy meatless meat-sauce.

  • If you have chosen the zucchini option for your “noodle”-plates, we need to prepare them while the sauce is cooking. Use a potato peeler to cut the zucchini into thin slices. Add salt and put them in a large bowl to draine. After approx. 10 minutes, dry the zucchinis and place them on a backing sheet. But be careful that they do not overlap, to avoid mashy plates. Now bake them for a few minutes on 200 degree until dry. Prepare all 3 zucchinis like that.
  • Blend all the ingredients for the Tofu-Béchamel sauce with a hand blender. your result should somehow look like that

Blended silk tofu béchamel sauce

  • Now layer all the components in a casserole (bolognaise, béchamel, plate, Bolognese, plate, bolognaise, béchamel, plate….) add some cheese if you want and bake for about 25-30 minutes on 180degree.