Vegetarian pasta bake

Ingredients for 4 servings:

• 500 g whole wheat pasta
• 100 g soy granules
• 300 ml water, hot
• 2 tbsp rapeseed oil
• 1 onion(s)
• 1 carrot(s)
• 1 zucchini
• 8 tomatoes, dried
• 3 cloves garlic
• 2 tbsp tomato paste
• 250 ml tomato(s), pureed
• 250 ml cream
• Thyme
• oregano
• salt and pepper
• e.g. cheese (Emmental, mozzarella, Parmesan), grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simple and vegetarian alternative to lasagna

Cook the whole-wheat pasta in salted water. Pour the hot water over the soy granules and let them swell for a few minutes. In the meantime, finely chop the onion and garlic, grate the carrot, and finely chop the zucchini and tomatoes. Sauté everything in rapeseed oil. Add the tomato paste and fry briefly. Add the passata, cream, and soy granules and simmer until the pasta is cooked. Season with thyme, oregano, salt, and pepper. Drain the pasta, season with salt, and toss with the sauce in a baking dish. Sprinkle or top everything with cheese and place in a preheated oven. Bake at 180°C (top/bottom heat) for about 30 minutes. A green salad goes perfectly with this.