Vegetarian Lasagna

For the vegetarian lasagna, butter the baking dish and pour in the raw croissants! Boil the two cans of tomatoes with the thyme, salt and pepper.

Cut the mushrooms into quarters or eighths, depending on their size. Finely chop the onion and garlic. Cut leek into fine rings. Cut the tofu into fine slices.

Sauté the mushrooms in olive oil, add garlic and onion and continue to fry until there is no more liquid. Add whipped cream and leek – bring to a boil – add salt and pepper.

Now spread a layer of tomato sauce on the croissants, a layer of tofu, then tomato sauce again, mushroom, tofu – repeat until nothing is left.

Finally, spread the Emmental over the vegetarian lasagna. Bake in the oven at 190°C hot air for 30-35 minutes.

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