Vegetarian Lasagna

                       

Ingredients:

500 gr Lasagna Pasta

8 gr Spinach

800 gr Béchamel sauce

1 Liter Tomato sauce
150 gr Parmesan cheese

2 pcs Onion

250 gr White Tofu
small amount of fermented soybean cracker ( Tempe )

100 gr Parsley

50 gr Carrot

Olive oil

Salt

Bread crumbs as topping

Béchamel sauce recipe :

500 mL Soya Bean Milk

40 gr All Purpose Flour

40 mL Olive Oil

Salt

Pepper
Nutmeg

How to prepare Béchamel Sauce:

1. Warm up soya bean milk, remove from heat just before it starts boiling.

2. On small flame, pour olive oil and add flour in small amount continuously. Mix well the    
    flour and oil so we won't have crumbles. Add a little bit of salt and nutmeg.

3. Mix well all together until you get thickened and consistent sauce.

4. Cool down the sauce before use.

How to prepare the Lasagna :

1. Boil water and add some salt. Once it boils, add the spinach. While waiting the spinach               to cook, blend the tofu, carrot, and parsley in food processor. After that, mix with hand  
    crumbled tempe in a bowl. Take out the cooked spinach and mix with the blended tofu.

2. Stir fry the onion, add some salt, pepper, tomato sauce, and the tofu mixture we have  
    prepare on step no.1. Remove from heat and cool it down.

3. Boil the lasagna pasta sheet in a salted boiling water until exactly before reaching al  
    dente. Because we will bake the lasagna afterwards. Tips: boil the lasagna sheet one 
    by one, so it won't stick one another.

4. Take a pyrex lasagna bowl, and grease the bowl with oil. Put 2 lasagna sheet as the   
    base, followed by béchamel sauce, tofu-spinach mixture and cover with parmesan 
    cheese and béchamel sauce.

5. Repeat by putting the lasagna sheet, then béchamel sauce, and so on.

6. Once the lasagna sheet, béchamel sauce and tofu mixture are all finished, top the  
    lasagna with bread crumbs. 

7. Pre heat oven 180 degrees, put the lasagna into the oven and bake for 30 minutes.

Happy Cooking!