Veggie soya Lasagne

By Carlos

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Mushroom and Lentil Lasagne

Ingredients

200 g soya mince
6 precooked lasagne sheets
1 small packet of grated cheese
sauce
1 medium onion
1/2 tube of tomato concentrate
2 tablespoons olive oil
herbes de provence
bechamel:
500 ml of milk
50 g butter
40 g flour
nutmeg
salt and pepper to taste

Details

servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly

Preparation

Step 1

Soak the soya mince in 2 litres of water for 30 mins. Drain and reserve.

Step 2

Heat some olive oil in a saucepan. Add the finely chopped onion without browning. Add the tomato purée, soya mince and Provençal herbs. Cook over medium heat for 10 minutes, stirring occasionally.

Step 3

Prepare the béchamel: In a saucepan melt the butter over low heat. Add flour to the saucepan, sprinkling gradually and stir gently for 2 mins. Add the cold milk, stirring until the sauce thickens. Add salt, pepper and nutmeg.

Step 4

Preheat the oven to 200 ° C (gas mark 6)

Step 5

Making the lasagne: Butter the dish. Cover the bottom with bechamel sauce, place sheets of lasagne, then a layer of tomato sauce. And continue until the dish is full, making sure to keep a good layer of soya meat sauce and béchamel to finish. Sprinkle with grated cheese.