Vegetarian Lasagna with Vegetables

Ingredients

For 4 servings

For the Vegetarian Lasagna with Vegetables

• 100 g soy chunks
• 400 ml vegetable broth
• 1 tbsp cooking oil (plus a little more for greasing the baking dish)
• 1 garlic clove
• 1 small red onion, peeled and chopped
• 1 red bell pepper, seeded and diced
• 700 ml herb tomato sauce
• 1 zucchini, thinly sliced
• 2 large tomatoes, thinly sliced
• 6 lasagna sheets
• Salt
• Freshly ground black pepper

For the béchamel sauce

• 30 g Ghee
• 30 g Flour (e.g., all-purpose flour)
• 250 ml Soy Cream
• Salt and Pepper to taste

Preparation

For Vegetarian Lasagna with Vegetables

Preheat the oven
Preheat the oven to 180°C (350°F).

Soak the soy crumbles
Pour vegetable broth over the soy crumbles in a bowl and let them soak.

Sauté the vegetables and prepare the tomato sauce
Heat oil in a pan and sauté garlic, chopped onion, and bell pepper for about 2 minutes, stirring constantly. Add the tomato sauce and the soaked soy crumbles, and let simmer for about 2 minutes.

Cook the béchamel sauce
Melt ghee in a saucepan. Gradually stir in the flour until a thick paste forms. Add the soy cream and bring briefly to a boil. Reduce heat and let simmer gently for 5 minutes, stirring occasionally. Once a thick sauce has formed, season with salt and pepper.

Layer and bake the lasagna
Grease a large baking dish with oil. Layer the uncooked lasagna sheets alternately with the tomato-soy crumble sauce and slices of zucchini and tomato. Sprinkle the zucchini and tomato slices with a little salt and pepper. Finally, pour the béchamel sauce over the top. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes.