Instructions: 1) Fill a large saucepan with water, add a little salt, a few drops of oil, and bring it to a boil. Then add the lasagne. Allow it to come back to a boil, reduce heat, simmer until tender (about 12 minutes). Stir often to prevent the pasta from sticking. When ready, drain, rinse with cold water and set aside.

2. Put 6 tablespoonsful of oil in another large saucepan over low heat.

Saute the onions until transparent.

3. Add the tomatoes, marjoram, salt and pepper to taste, and saute for another 5 minutes, stirring often. Then add the broccoli florets and carrots and cook until tender.

4. Crumble the tofu in a blender, add all the remaining ingredients (except vegan cheese) and blend into a smooth creamy sauce.

5. Arrange the vegetables, lasagne and sauce in alternate layers in a lightly-greased, ovenproof rectangular dish. Finish with a layer of lasagne and sauce. Here, I like to place slices of vegan mozzarella cheese to top it all.

6. Heat in a moderate oven (350 degrees F/180 decrees C) for about 20 minutes. Serve immediately.

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