Vegetarian Bolognese Lasagna

Ingredients for 3 servings:

• 75 g soy granules
• 300 ml water, hot
• 1 tbsp vegetable broth, instant
• 1 ½ tbsp soy sauce
• 1 tbsp, leveled tomato paste
• 1 onion(s)
• 1 shot of red wine
• 1 can of tomatoes, peeled
• 150 ml tomato(s), pureed
• basil
• oregano
• salt and pepper
• Paprika powder
• 30 g butter
• 30 g flour
• 300 ml milk
• 2 balls of mozzarella
• 4 lasagna sheets

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

with soy granules

Rinse the soy granules under running water until the water runs clear. Pour the hot water into a pan. Stir in the vegetable stock, soy sauce, and tomato paste. Reduce the heat to low, add the soy granules, and let them swell. After about 10 minutes, the liquid should have completely evaporated. As soon as it has, remove the soy granules from the heat. Sauté the finely diced onion in a little olive oil until translucent. Add the soy granules again and fry briefly. Deglaze with the red wine. Add the peeled and passata. Season with salt, pepper, paprika, oregano, and basil, and simmer over low heat. Meanwhile, for the béchamel sauce, melt the butter in a small saucepan. Stir in the flour, add the milk, and bring to a boil once, stirring constantly with a whisk. Season lightly with pepper, salt, and paprika. Once the sauce has boiled, remove from the heat. Cover the bottom of a baking dish with some of the Bolognese sauce. Next, add lasagna sheets, Bolognese sauce, a sliced ​​ball of mozzarella, and a little béchamel sauce. Then, alternate lasagna sheets and Bolognese sauce again, finishing with Bolognese sauce. Then, add the second sliced ​​ball of mozzarella and the remaining béchamel sauce (about two-thirds to three-quarters of the total). Bake in a preheated oven at 220 degrees Celsius for 20 to 25 minutes. The lasagna is ready when the mozzarella has melted and is lightly browned. Remove from the oven and let rest for five minutes before eating.