Vegetarian Lasagna with Quorn

Ingredients for 6 servings:

• 2 packs of Quorn
• 1 dash of olive oil
• 4 m.-sized onion(s)
• 4 cloves garlic
• ½ small carrot(s)
• 40 g celery
• 40 g parsley root(s)
• 1 tbsp tomato paste
• 150 ml red wine
• 30 g butter
• 1 ½ liters tomato sauce, homemade or ready-made product
• salt and pepper
• Sugar
• sage
• Oregano, fresh
• Paprika powder, sweet
• 40 g butter
• 2 tbsp flour
• 300 ml milk
• 1 dash of cream
• salt and pepper
• nutmeg
• 1 package of lasagna sheets
• 1 package of medium-aged Gouda

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

without soy and meat

For the tomato sauce, chop the onions, carrots, garlic, celery, and parsley root into very small cubes (1-2 mm) and sauté in a little olive oil. Add the tomato paste and fry briefly, taking care not to burn it, otherwise it will taste bitter. I like to add a little butter when sautéing the tomato paste. Firstly, I like the flavor, and secondly, it makes it easier to fry. Deglaze with red wine and wait until the vegetables have completely absorbed the red wine before adding the tomato sauce. Simmer with the lid closed for about 25 minutes. Season the tomato sauce with salt, pepper, a little sugar, paprika, sage, and a few fresh sprigs of oregano. When the sauce is ready, add the Quorn mince, and let it simmer for another 10 minutes. For the béchamel sauce, heat the butter over medium heat and lightly brown it. Add the flour and fry briefly. Now gradually add the milk. Here’s a tip for anyone who hasn’t made béchamel before, or who hasn’t managed to make it lump-free: you need to stir the entire mixture relatively quickly until everything has come together again, only then add the next splash of milk. At first it will be a lump, but gradually it will turn into a sauce. You’ll need some trust and patience. I repeat all this about 4-5 times. If you accidentally add too much milk, it’s okay; you just need to stir a little longer. It’s important to stir until everything has come together again into a unit or a homogeneous mass. It’s then up to you how thick you want the béchamel. I like to keep it relatively thick. Now simmer on low heat for about 10-15 minutes and season with salt, pepper, and a little nutmeg. Now it’s time to layer the lasagna. First, pour some béchamel into the dish and spread it evenly over the bottom to prevent the pasta sheets from sticking. Then add the first layer of pasta. If you have an oval dish, like mine, you’ll have to break it up a bit. Add the tomato sauce to the pasta, then the béchamel, and then more pasta. Repeat this process until either the dish is empty or the dish is full. Finally, spread the grated Gouda cheese over the lasagna. Then bake the lasagna in the oven at 170°C (350°F) for about 25-30 minutes, or follow the instructions on the package of the pasta. Otherwise, the lasagna is ready when the cheese is nicely browned.