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🍝 Vegan Ratatouille Lasagna

587 kcal · 30 min · 4 servings

Ingredients

• zucchini 1 pc.
• eggplants 1 pc.
• pepper, yellow 1 pc.
• pepper, red 1 pc.
• olive oil 6 tbsp
• salt 1 pinch
• pepper, black ground 1 pinch
• garlic cloves 1 pc.
• onions, yellow 1 pc.
• tofu, plain 200 g
• rose pepper 2 tsp
• italian herbs, dried 2 tsp
• sugar 1 pinch
• tomato paste 3 tbsp
• tomatoes, chopped 800 g
• lasagna sheets 9 pc.
• Vemondo Grating Delight 150 g
• basil, fresh 15 g
• breadcrumbs 3 tbsp

Instructions

1. 1. Preheat the oven to 220 °C (top and bottom heat).
2. 2. Slice the zucchini and the eggplant.
3. 3. Halve the bell pepper, remove the core and seeds, and cut it into strips.
4. 4. Spread the vegetables on a baking sheet.
5. 5. Drizzle 2 tbsp of olive oil over them and season with salt and pepper.
6. 6. Roast the vegetables in the oven for approx. 10 minutes.
7. 7. Peel the garlic and onion and dice them finely.
8. 8. Crumble the tofu with your hands.
9. 9. Place the tofu, onion, and garlic in a bowl.
10. 10. Season the mixture with rose paprika, Italian herbs, sugar, salt, and pepper.
11. 11. Mix everything thoroughly.
12. 12. Heat 2 tbsp of olive oil in a pot over high heat.
13. 13. Fry the seasoned tofu for approx. 1 minute over high heat.
14. 14. Add the tomato paste and roast it for approx. 1 minute.
15. 15. Deglaze with the chopped tomatoes.
16. 16. Fill a can with water, swirl it around, and add the water to the sauce.
17. 17. Simmer the sauce over medium heat for approx. 2–3 minutes.
18. 18. Finally, taste the sauce and adjust seasoning if needed.
19. 19. Place 1 ladle of tomato sauce in a large baking dish.
20. 20. Place lasagna sheets on top.
21. 21. Spread 1/3 of the vegetables over the sheets.
22. 22. Sprinkle the vegetables with half of the grated cheese (Reibegenuss).
23. 23. Continue layering the lasagna alternately with sheets, sauce, and vegetables.
24. 24. Finish the layering with tomato sauce and vegetables.
25. 25. Reduce the oven heat to 180 °C (top and bottom heat).
26. 26. Bake the lasagna in the oven for approx. 35 minutes.
27. 27. Wash the basil and pick the leaves off the stems.
28. 28. Heat 2 tbsp of olive oil in a frying pan over medium heat.
29. 29. Toast the breadcrumbs in it for approx. 3 minutes until golden brown.
30. 30. Lightly salt the breadcrumbs.
31. 31. Garnish the vegan ratatouille lasagna with basil and breadcrumbs.
32. 32. Serve the lasagna and enjoy your meal!

Nutrition per serving

• kcal: 587
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 62 g