Summary

Ingredients

• 1 pack lasagne platter (s) (wholemeal)
• some margarine to grease the mold
• 200 g cheese (Emmentaler), rated

For the sauce:

• 75 g soy ranules (soy shredded meat), fine
• 250 g onion (s)
• 3 cloves garlic
• 1 teaspoon vegetable stock, instant
• some olive oil, for braising
• 2 cans tomato (s), chunky, 400 g each
• 1 teaspoon sea salt
• Pepper, from the mill
• 2 teaspoons oregano, dried
• 2 teaspoons basil, dried

For the sauce:

• 500 ml milk
• 50 g mararine
• 50 g wheat flour, type 10
• 1 teaspoon sea salt
• Pepper, from the mill

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Instructions

1. Soy mince sauce:
2. Pour boiling water over the soy shreds together with the vegetable stock until the soy shreds are just completely covered and allow the soy shreds to swell for 15 minutes.
3. Finely dice the onions and finely chop the garlic or crush with the garlic press. Sauté the onions and garlic in a large pan in the olive oil until translucent, do not let them brown. Then add the soy strips with the swelling liquid and simmer until the liquid has almost completely evaporated. Deglaze with the tomatoes and season with the sea salt and spices. Bring the sauce to the boil again and then set aside.
4. Béchamel:
5. Melt the margarine in a saucepan and stir in the flour with a whisk. Caution: burns quickly! Deglaze with the milk and stir to a lump-free sauce. To do this, first add a small sip of milk, stirring constantly, so that the bottom of the pot is covered and stir everything until smooth. Then stir in the rest of the milk. Season to taste with salt and pepper and allow to thicken while stirring. When the bechamel sauce has a creamy consistency, remove the saucepan from the stove.
6. Grease the baking dish with margarine and layer the lasagna as follows:
7. Bechamel sauce, enough to cover the bottom of the pan.
8. Lasagne sheets, overlap a little, for me there are about 4 pieces per layer.
9. Bechamel sauce, enough to cover the lasagne sheets.
10. Soy mince sauce, a thick layer.
11. Some grated cheese.
12. Repeat everything about 3-4 times.
13. Bake the lasagna at 180 ° C for about 35 minutes.