Summary

Ingredients

• 90 g soy ranules
• 100 g reen spelled meal
• 500 ml vegetable stock

For the sauce:

• 30 g butter, vean
• 40 grams flour
• 500 ml soy milk (soy drink) or oat milk
• 2 bay leaves
• some salt and pepper
• some nutmeg

For the ragout:

• 1 onion (s)
• 2 cloves garlic)
• 1 bunch parsley
• 1 glass tomato (s), strained or chunky
• 1 tablespoon tomato paste
• some olive oil
• Shot red wine
• 300 g lasane plate (s) (spelled lasane plates)

For the herb crust:

• 140 g butter, soft, vean
• 100 g breadcrumbs
• some salt and pepper
• parsley

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Instructions

1. Bring the broth to the boil and let the green spelled grist steep in it for 15 minutes. Add the soy granulate and let it steep for another 5 minutes. The liquid should be completely absorbed.
2. For the crust, stir the softened butter until foamy and stir in the parsley. Add the breadcrumbs, salt and pepper. The mass should be nice and crumbly and no longer runny.
3. For the ragout, heat the olive oil in a saucepan. Fry the green spelled mixture all over and add the chopped onions and parsley. Stir in fine garlic slices and tomato paste and fry. Pour on the tomatoes, season with salt and pepper. Add red wine as desired. Let it simmer for at least half an hour with the pot open.
4. For the sauce, melt the butter in a small saucepan, stir in the flour with the whisk and sweat until light yellow. Gradually pour in the milk and stir the sauce until smooth. Add the bay leaves. Let the sauce simmer on a low heat for half an hour so that it loses the flour taste. Season with salt, pepper and nutmeg. Remove the bay leaves.
5. Spread some Bolognese in a buttered ovenproof dish. Put a layer of lasagna noodles on top, then top the Bolognese and a layer of sauce on top. Repeat and finish with a layer of sauce. Sprinkle evenly with breadcrumbs. Bake in the oven at 180 ° C for about 30 - 40 minutes until the crust is golden brown.