Summary

Ingredients

• 1 red pepper (s)
• 1 medium zucchini
• 2 onions)
• 1 clove garlic
• 1 handful soy granules or ready-made soy mince, then a little more
• water, boiling, for scalding
• 1 tablespoon vegetable stock
• 1 tablespoon rapeseed oil
• 1 tablespoon herbs Provence or Italian herbs
• salt and pepper
• Paprika powder
• 2 tablespoon tomato paste
• 1 can tomato (s), chunky
• cheese, grated (e.g. Gouda) or vegan cheese substitute
• 2 tablespoon milk or rice milk
• Lasagne plate (s)
• fat

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Instructions

1. First mix the soy granules with 1 tablespoon vegetable stock and pour the boiling water over them until they are covered. Set aside and let it steep for at least 10 minutes. The brew is over-spiced, but it has to be.
2. In the meantime, peel and finely dice the onions and garlic. Peel the zucchini to taste. Finely dice the peppers and zucchini or use a food processor to chop them up. Drain the soy granules through a sieve, rinse with fresh water and squeeze out well.
3. Heat the oil in a pot. Add the squeezed soy granulate and stir. As soon as it is seared, add the onions and garlic and stir-fry. Add the zucchini and pepper pieces and let simmer for another 5 minutes.
4. Then put the tomato paste in the saucepan. Roast for about 1 - 2 minutes, then add the tomato pieces. Season with salt, pepper, paprika powder and possibly some vegetable stock powder. Let simmer for another 3 - 5 minutes. Grease a small baking dish, preheat the oven to approx. 190 - 200 ° C top / bottom heat.
5. First pour a layer of sauce into the baking dish. Then alternate layers of lasagne and sauce in the pan until the ingredients are used up. The top layer must be sauce. Pour a dash of rice milk or milk over it and cover with cheese. I prefer grated medium-aged Gouda cheese. Put in the middle of the oven for about 25 to 30 minutes.
6. This recipe can be prepared vegan if the milk is replaced by rice or soy milk and the cheese e.g. by Wilmersdorfer Schmelz according to the instructions on the package.