Sauerkraut Lasagna
[Vegan]

For the Sauerkraut:

1. The sauerkraut drain in a colander, the onion peel and coarsely chop. Cut the tofu into small cubes and fry in the heated oil and turning for 2, 3 minutes and drizzle with soy sauce . Now add the onions and sauerkraut to the pan and simmer for about 10 minutes. Season with salt & pepper .

For the Bechamel Sauce:

1. Melt the oil / margarine in a small saucepan, sprinkle in the flour while stirring and then pour in the milk. Now add the bay leaves to the saucepan and bring the sauce to a boil. Approx. Simmer for 10 minutes until the sauce is nice and creamy. Finally, season with salt, pepper and nutmeg and remove the bay leaves.

For the Yeast Melt:

1. The coconut oil or margarine in a small pot melts and then with a whisk the flour into the mixture. Now add water, stir in the other ingredients and bring to the boil briefly. If the yeast melt is too thick, just add a little water.
2. Now take a high casserole dish and cover the bottom with sauce, then a layer of lasagna, then a layer of sauerkraut and layer in the order until the ingredients are used up. Finally the yeast melt on top and everything in the oven at 400°F for approx. 45 min.