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Ingredients
Gemüse-Tofu-Bolognese
- 2 EL Olivenöl
- 120 g Zwiebeln, geschält, halbiert
- 2 Knoblauchzehen
- 200 g Tofu, geräuchert, in Stücken
- 200 g Karotten, in Stücken
- 100 g Stangensellerie, in Stücken
- 2 TL Paprikapulver, edelsüß, geräuchert
- 1 - 2 TL Harissa
- 1 - 2 TL Kreuzkümmel, gemahlen
- 1 TL Liebstöckel, getrocknet
- 2 TL Majoran, getrocknet
- ½ TL Koriander, gemahlen
- 1 Prise Pfeffer, frisch gemahlen
- 1 Prise Chili, getrocknet
- 1 - 2 TL Salz
- 1 TL Tomatenmark
- 690 g passierte Tomaten, Tomatenpassata, 1 Flasche
Béchamelsauce und Fertigstellung
- 350 g Milch
- 20 g Butter, in Stücken, etwas mehr zum Einfetten
-
30
g Weizen-Vollkornmehl
or Dinkel-Vollkornmehl - ½ TL Salz
- 2 Prisen Pfeffer, gemahlen
- 2 Prisen Muskat, gemahlen
-
250
g Mozzarella, frisch (2 Kugeln)
or 250 g veganer Käse. gerieben -
200
g Lasagneblätter, trocken ( ca. 10 Platten), ohne Vorkochen
or 200 g Lasagneblätter, Vollkorn, (ca. 10 Platten), ohne Vorkochen
- Nutrition
- per 4 Portionen
- Calories
- 10782 kJ / 2574 kcal
- Protein
- 131.6 g
- Carbohydrates
- 229.4 g
- Fat
- 123.2 g
- Saturated Fat
- 59 g
- Fibre
- 39.2 g
- Sodium
- 3354 mg
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