Gluten-free vegan lasagna

Ingredients:

• 400 ml soy milk
• pasta for lasagne SEITZ
• 320 g basil tofu
• 80 g fresh spinach leaves
• 2 tablespoons of gluten-free flour
• 50 ml olive oil
• 1 can of chopped tomatoes
• 1 tbsp tomato puree
• 1 onion
• 2 cloves of garlic
• 1 teaspoon salt
• pepper
• 1,5 teaspoon cane sugar
• 10-15 fresh basil leaves

Procedure:

1. Chop the tofu, garlic and onion. Sauté in half the amount of olive oil, add canned tomatoes, puree, salt, pepper to taste and a little cane sugar. Simmer everything over a low heat for approximately 5-10 minutes. Remove and add the spinach leaves.
2. Prepare the béchamel. Heat the remaining olive oil in a saucepan. Add the flour and lightly fry. Pour in a little soy milk, stir until a lump-free mixture forms and pour in the rest of the milk. Cook, stirring constantly, until the béchamel thickens (approximately 10 minutes). Season with a pinch of salt and pepper.
3. Layer the pasta with the tofu mixture, basil and béchamel in a baking dish. Bake at 175 °C for approximately 40 minutes.