Serves: 2 portions

Ingredients:
- 300 g of natural bio tofu
- 1 tablespoon of olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 sliced leek stalks
- 185 g of ortholana sauce with vegetables
- 200 ml of oat cooking cream
- 4 lasagna plates
- Grated parmesan to taste
- Pepper to taste

Preparation:
1. In a frying pan place the olive oil, the onion, the garlic cloves, and season with
pepper.
2. Add the leek stalks and cook for a few minutes;
3. Add the diced tofu and the Ortolana sauce. Take advantage of the leftover sauce
the jar, add a little water, close the jar and shake very well, then pour
well, then pour into the pan.
4. Add the almond cooking cream and let it cook.
5. To assemble the lasagna, start by placing in the bottom of the pyrex the prepared
with the sauce and the tofu, then the lasagna sheets, and then repeat
again, place the preparation with the sauce and tofu, then the lasagna
lasagna sheets and finish with the sauce and tofu mixture.
6. Sprinkle the grated parmesan cheese (vegan cheese) and bake in the oven for about 30 minutes.
for about 30 minutes.
7. Enjoy your vegan lasagna and accompany it with a colorful salad.

Recipe by: Easy Food Concept