We suggest cooking a lasagna with fine textured soy. It is a healthier, lightweight and nutritious version than the traditional lasagna and, in addition, it is delicious!

Ingredients: (all ECO)

• 1 large onion
• 2 carrots
• 1 garlic
• 1 green pepper
• 1 medium zucchini
• 150g mushrooms
• 250g fine textured soy
• 1 large jar of crushed natural tomato
• A packet of lasagne plates (I use whole spelled)
• 50 ml extra vigen olive oil
• Vegan béchamel
• Salt, paprika and oregano
• Vegan cheese to sprinkle over

Preparation:

• First we put the textured soy in a large bowl and cover with water to rehydrate a little.
• Put the onion in four pieces in the thermomix cup, a little salt and chop a few seconds V.6, then pour the oil and stir 5 min 100º V.2 (without covering the vowel).
• Add the carrots zucchini and green pepper also in large pieces, re-chop few seconds V.6,
• Add the crushed tomatoes, a teaspoon of sweet paprika and salt, set 7 min. 100º V.3 left turn.
• After the time completed, add the textured soy that we have previously drained to remove the excess water, to the thermomix vessel and program 5 min 100º V.2 left turn.
• Finished the time put everything into a bowl (check the salt point) – Put the lasagna plates to soak in lukewarm water or as indicated by the instructions of the brand that you have chosen
• Make the bechamel

With everything ready we only have to assemble the lasagne, first we turn on the oven to warm it up. We put like half of the bechamel that we made in the base of the chosen vessel for the lasagna, next we put the plates, on top of these half of our filling that we had reserved in the bowl, after another layer of plates of pasta and on top the rest of the filling that remains, cover again with plates and throw over the bechamel we have left. Put some vegan cheese (or conventional cheese) and oregano on top … and bake at 180º with fan. When the top part is slightly browned, you can remove it from the oven.