Preheat the oven to 190°C (375°F).

Finely chop the 2 onions, 2 carrots, and 2 celery stalks.

Heat 3 tbsp (45 ml) cooking oil in a large pan over medium heat. Add the chopped onion, carrot, and celery.

Sauté the vegetables for 4–5 minutes, stirring occasionally, until softened.

Add 3 tbsp (45 ml) tomato paste to the pan. Fry it with the vegetables for about 1 minute.

Pour in 2 tbsp (30 ml) balsamic vinegar. Scrape the bottom of the pan to deglaze it.

Add 100 g (3.5 oz) soy chunks and 750 ml (3 cups) tomato sauce to the pan.

Season the sauce with salt, black pepper, and 2 tsp dried Italian herbs.

Stir 100–200 ml (0.4–0.8 cup) water into the sauce. Simmer for 5–10 minutes until the soy chunks are tender.

Blend 300 g (10.5 oz) silken tofu, 120 ml (0.5 cup) water for tofu mozzarella, and 30 ml (2 tbsp) oil for tofu mozzarella until smooth.

Add 24 g (3 tbsp) tapioca starch, salt for tofu mozzarella, and 15 g (3 tbsp) nutritional yeast. Blend again until fully combined.

Spread a thin layer of tomato sauce across the bottom of the baking dish. Cover it with a layer of lasagna sheets.

Layer the remaining tomato sauce and lasagna sheets in the baking dish. Finish with a layer of sauce.

Pour the tofu mozzarella over the assembled lasagna. Spread it evenly over the top.

Bake the lasagna at 190°C (375°F) for 30 minutes, until hot and lightly browned on top.

Rest the baked lasagna for 5 minutes before slicing and serving.