Lasagna with soya granules
A hearty plant-based take on the classic dish - layers of sautéed onions and garlic, soaked soya granules, red wine, and tomato sauce are topped with a creamy bechamel.
| Amount | Unit | Ingredient |
|---|---|---|
| 125 | grams | Soya Granules |
| 1/2 | cup | Vegetable Broth |
| 5 | clove | Garlic |
| 3 | piece | White Onion |
| 0 | None | Olive Oil |
| 1 | cup | Red Wine |
| 1 | can | Chopped Tomatoes |
| 0 | None | Salt |
| 0 | None | Black Pepper |
| 0 | None | Chilli Powder |
| 4 | tbsp | Margarine |
| 4 | tbsp | Cornmeal |
| 2 | tbsp | Tapioca Starch |
| 1/2 | cup | Vegetable Broth |
| 1/2 | cup | Plant Based Milk |
| 0 | None | Salt |
| 0 | None | Black Pepper |
| 250 | grams | Lasagna Noodles |
Instructions
- Soak the soya granules in the hot vegetable stock for about 5 minutes.
- Heat oil in a large sauté pan and sweat onions and garlic.
- Add the soaked soya granules and brown them for a few minutes.
- Add red wine and stir gently.
- Add the tomatoes and cook on medium heat for about 30 minutes.
- Add salt, pepper, and chili to taste.
- Melt margarine in a skillet over low heat.
- Stir cornmeal and tapioca into the melted margarine until smooth (this may take a few minutes)
- Stirring constantly, add milk and broth to the margarine mix, and bring sauce to a boil.
- Add salt, pepper, nutmeg, and lemon juice to taste.
- Preheat oven to 375° F (190° C).
- Spread a little of the béchamel (about 3-5 Tbsp) in the bottom of a large baking dish. Layer with lasagna sheets so that the base is covered. Spread some of the filling mixture over it and layer with lasagna sheets.
- Repeat layers, with the last layer being lasagna sheets. Then top evenly with béchamel sauce. (Optional: Top with vegan cheese)
- Bake in the preheated oven for about 30-40 minutes.