Servings:
6
Prep time:
40
Cooking time:
55
INGREDIENTS
- - 200g whole wheat lasagna sheets
- -200g smoked tofu
- -700g chicory
- -20g pecan nuts
- -50g whole wheat flour
- -3 tablespoons chives
- - ½ teaspoon dry thyme
- -3 tablespoons extra virgin olive oil
- -600ml oat milk
- -salt and pepper
- -nutmeg
INSTRUCTIONS
- Chop the tofu and grind it in a food processer.
- Peel the chicory, slice it and boil it in slightly salted water for 10 minutes; rinse it and put in on a side.
- Prepare the béchamel. In a casserole, combine the cold oat milk, the flour, a pinch of salt and a sprinkle of nutmeg. Mix well with a whisk and bring to boil, keep stirring until it’s ready.
- Squeeze the chicory when it’s cold, chop it and combine it with the béchamel. Add also the chives, 3 quarters of the tofu, salt and pepper.
- Place the lasagna sheets on a 26x20 baking tray, starting with a layer of pasta at the bottom. Make a second layer with the filling and layer pasta on top again, continue until you finish all the ingredients. Finish with the tofu you left and with the chopped pecan nuts. Pour a glass of water on the lasagna, distributing it from the four corners of the baking tray. The water will be as high as the upper layer of the lasagna but it won’t cover it all. This step is not necessary if you prefer to pre-cook the lasagna sheets before you assemble the recipe.
- Bake for 45 minutes at 180°C and serve hot, drizzling some olive oil on top.
