Steps

• Crumble the tofu into small pieces and mix it with the lemon juice and salt. Let it rest.
• Peel and thinly slice the onion. Also thinly slice the bok choy and asparagus.
• In a pan, heat up the olive oil. Sauté the onion for a few minutes. Then add the bok choy and asparagus. Cook for 5-7 minutes.
• Add the tofu followed by the spinach. When the spinach has wilted nicely, remove from heat and pour in the cream. Season with salt and pepper.
• Preheat the oven to 180°C (355°F).
• Prepare the béchamel: In a saucepan, melt the margarine. Add the flour and whisk to create a roux. Gradually pour in the soy milk while continuously whisking over the heat, very gradually to avoid lumps. When all the milk is added, let it come to a boil and then remove from heat. Season with salt and nutmeg.
• In a baking dish, start with a thin layer of vegetable stuffing. Then arrange lasagna noodles to cover the dish, followed by half of the remaining stuffing, a drizzle of béchamel sauce, another layer of lasagna noodles, the rest of the stuffing, a drizzle of béchamel sauce, another layer of lasagna noodles, and finally all the remaining béchamel sauce.
• Bake for 45 minutes.