Celeriac Lasagna

Ingredients

• 250 g high‑quality tofu
• 1 onion
• 2 Garlic cloves
• 6 tbsp high‑quality olive oil
• 3 tbsp tomato paste
• 1 tsp brown sugar
• 150 ml dry red wine
• 200 g passata
• 1 tsp Dried oregano
• sea salt flakes
• Pepper
• 1 medium celeriac root
• 1 Tbsp soft butter
• 150 g Gruyère cheese (block)
• a few basil leaves (optional)

Instructions

1. 1.

   Preheat the oven to 180 °C (356 °F) with top/bottom heat.

2. 2.

   Crush or mash the tofu. Dice onion and garlic finely. Heat 3 tbsp olive oil in a non‑stick pan and fry the tofu for 5–6 minutes until golden. Add onions and garlic, cook 4–5 minutes on medium heat. Stir in tomato paste and roast well. Sprinkle with sugar and caramelise briefly. Deglaze with red wine and let reduce.

3. 3.

   Add passata and oregano, simmer another 7–8 minutes. Season the tofu Bolognese with sea salt flakes and pepper to taste.

4. 4.

   Meanwhile peel and grate the celeriac root coarsely. Heat remaining olive oil in a non‑stick pan and sauté the grated celeriac for 10–15 minutes until golden brown, stirring often. Deglaze with 100 ml water, cover and cook until tender. Season with sea salt flakes and pepper.

5. 5.

   Grease a small baking dish with butter. Layer grated celeriac and tofu Bolognese alternately. Finish with the remaining tofu Bolognese, top with shredded Gruyère, and bake in the preheated oven for about 40 minutes until golden brown.

6. 6.

   Serve the celeriac lasagna from the baking dish and garnish with basil leaves if desired.