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!