Cookwares

• Hob
• Oven

Method

1. 1Step : Slice the eggplant into thin strips, which will be used for the layers. Arrange them on a plate after salting them. This step helps draw out excess water. (If you are using lasagna sheets, skip this step)
2. 2Step : Start the ragù. Finely dice the carrots and tomatoes. Finely chop the onions and garlic. In a deep skillet, heat some olive oil. Sauté the onions and garlic. Add the tofu rosso, crumbling it with your hands.
3. 3Step : Once the tofu has started to brown, add the carrots and diced tomatoes. Let it simmer for 5 minutes over medium heat. Then add the tomato purée. Season with salt and pepper, and add a bay leaf if you have one. Let it cook for at least another 15 minutes
4. 4Step : Make the béchamel: melt the butter in a saucepan, and add the flour. Stir with a whisk or wooden spoon. Pour in the milk, little by little, whisking constantly. Once the sauce has thickened, add salt, pepper, and nutmeg.
5. 5Step : Preheat the oven to 180°C. Butter a baking dish.
6. 6Step : Remove everything from the heat and start assembling the lasagna in the buttered dish. Add a layer of béchamel. Place eggplant slices on top to cover the dish. Cover with ragù, then parmesan. Repeat until the dish is filled.
7. 7Step : Top the final layer with parmesan. Place the lasagna dish in the oven for about 20-25 minutes. Take it out and let it rest, it's ready! Enjoy :) You can serve it with a side salad for freshness.