Step 1

Sauté the onion in some olive oil, in a large saucepan over medium heat. Once translucent, add the garlic, along with the tofu mince. Season with pepper. Cook for two minutes, then add a dash of soy sauce.

Step 2

Once the onion is cooked, add the carrot and celery. Stir well.

Step 3

Add the harissa and spices and cook for 1 minute while stirring.

Step 4

Add the diced tomatoes and water, season with salt and pepper and simmer for 15 min.

Step 5

Meanwhile, preheat the oven to 200°C and brush a medium-sized oven dish with olive oil.

Step 6

Spoon a thin layer of tomato sauce into the bottom of the dish. Cover with lasagna sheets. Spoon a thicker layer of tomato sauce on top and cover again with lasagna sheets. Repeat until the sauce and lasagna sheets are used up.

Step 7

Finally, pour the Pa’lais Cuisine – Bechamel onto the last layer of lasagna sheets and spread the sauce nicely over the entire baking dish.

Step 8

Place the dish in the oven and bake for 45 minutes or until the lasagna sheets are cooked and the bechamel sauce is golden brown and crispy.

Tip 1

Add sautéed mushrooms to the sauce, for even more umami flavor.

Tip 2

Add smoked paprika to the sauce, if you like a smokey flavor.