Lasagna Bolognese with Soy Meat

Put the soy meat in boiling water and cook for 15 minutes, then drain in a colander.

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.

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.

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.

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.