For the tofu bolognese, peel and finely chop onions and garlic. Peel carrots and celery and cut into small cubes. Chop tofu into small cubes as well.
Heat olive oil in a pot and sauté onions and garlic until translucent. Add carrots, celery and tofu cubes and fry. Stir in chopped tomatoes and simmer for approx. 10-15 min. Add oregano, thyme, marjoram and season with salt and pepper, and sugar.
Preheat oven to 360°F/180°C. For the vegan béchamel sauce, melt margarine in a saucepan over medium heat, and, stirring constantly, add flour and sauté briefly. Gradually add soy milk, stirring constantly. Bring béchamel to a boil over medium heat and simmer for approx. 5 min. Season to taste with salt, pepper and nutmeg.
Spread some béchamel sauce into the bottom of the baking dish and then layer lasagna noodles on top. Spread a layer of the tofu bolognese on top, cover with lasagna noodles and pour béchamel on top. Repeat this process until the baking dish is full and the ingredients are used up. Finish with béchamel sauce.
Sprinkle grated cheese over lasagna and bake in the oven for approx. 30-40 min., until cheese is golden brown and crispy. Enjoy!