Autumn lasagna with fruit and vegetable sauce

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 garlic cloves
• 50 g soy granules
• 200 ml vegetable stock
• 2 sprigs rosemary
• 200 g seasonal fruit (e.g. plums, damsons)
• 600 g seasonal vegetables (e.g. zucchini, eggplant, tomatoes)
• 70 g tomato paste or paprika paste
• 10 lasagna sheets
• 500 ml oat drink or similar milk substitute
• Margarine for the mold
• 50 g flour
• 50 g margarine
• 1 ball of mozzarella
• 100 g Gouda, grated
• e.g. chili powder or similar.
• salt and pepper
• nutmeg
• Olive oil for frying

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

vegetarian

Allow the soy granules to swell with the vegetable stock according to the package instructions. Finely chop the onion and garlic and fry in olive oil in a large pan, such as a wok, until translucent. Season with pepper, salt, rosemary sprigs, and chili powder or a similar spice to taste. Drain the soy granules, reserving the stock, and add the soy shreds to the pan. Fry until everything takes on a browned and roasted aroma. While the soy shreds are frying, cut the vegetables and, if desired, deseeded fruit into approximately 1 cm cubes. Turn the soy shreds occasionally. When lightly browned, add the fruit, vegetables, the reserved stock, and tomato or bell pepper puree. Simmer everything over low heat with the lid closed for about 10 minutes. At the end, the vegetables should still be slightly firm to the bite. Fish out the two rosemary sprigs and discard. If the mixture becomes too dry for lasagna, add a little more water, broth, or even red wine. While the vegetables are simmering, grease the baking dish and make the béchamel sauce. Melt the margarine in a saucepan over medium heat, add the flour, and mix well with a whisk. Fry for about 1-2 minutes, stirring occasionally. Then add the oat milk or milk, along with a pinch of nutmeg, pepper, and salt. Bring to a boil briefly over medium heat, stirring constantly. Now layer as usual: red sauce, pasta sheets, white sauce, pasta sheets, red sauce, and so on. The red sauce should be both the bottom and top layer. Then spread the torn mozzarella and grated Gouda cheese over the lasagna and bake at 170°C (convection oven) for about 35 minutes, until the cheese is golden brown. Remove the baking dish from the oven and let stand for 10 minutes before serving. This makes the lasagna firmer and the pieces don’t fall apart on the plate.