Lasagna Bolognese with Soy Meat
8 servings
60 minutes
The recipe is taken from the book "About Delicious Vegan Food.
1
Put the soy meat in boiling water and cook for 15 minutes, then drain in a colander.
- Soy meat (textured soy protein): 160 g
2
Peel all vegetables and cut them into cubes of about 1.5x1.5 cm. Heat vegetable oil in a pan, fry the vegetables and soy meat. Add tomato paste and a little water, season with salt and pepper to taste. Simmer covered for 15-20 minutes on low heat.
- Carrot: 100 g
- Onion: 40 g
- Celery stalk: 40 g
- Tomato paste: 30 g
- Vegetable oil: 40 ml
- Salt: to taste
3
In a saucepan, heat coconut oil, add flour and lightly fry, then pour in coconut milk. Bring to a boil while stirring continuously and remove from heat. Add nutmeg and salt to taste.
- Coconut oil: 50 ml
- Wheat flour: 50 g
- Coconut milk: 900 ml
- Nutmeg: pinch
- Salt: to taste
4
Grease a baking dish (better to take a large square or rectangular one) with coconut oil, pour in a ladle of béchamel sauce, place 2 sheets of lasagna in the sauce, add some meat ragout on top, a ladle of béchamel sauce and cover with 2 sheets of lasagna. Repeat until the ingredients or the volume of the dish runs out. Use the number of sheets to taste — some like more pasta, while others prefer very little.
- Coconut oil: 50 ml
- No-boil lasagne sheets: 8 pieces
5
Bake the lasagna in an oven preheated to 180 degrees for 20 minutes, then turn off the heat and leave the lasagna in the hot oven for another 10 minutes.
- No-boil lasagne sheets: 8 pieces
