Vegan Lasagna

For the vegan lasagna, first prepare the sugo. For this, pour hot vegetable soup over the soy granules and soak for at least 2 hours (or overnight). Then drain or squeeze out the water.

Finely dice onion and garlic and fry in a pan with hot oil until translucent. Add soy granules and fry as well. Finely grate carrots with a food processor and sauté as well. Deglaze with red wine.

Pour in tomato polpa, season with pasta seasoning, salt and pepper, cover and simmer on low heat for 30 minutes.

For the bechamel, melt the vegan butter in a saucepan, add flour and toast until light. Allow to cool slightly.

In the meantime, bring the soy milk to a boil and add to the flour mixture, whisking well. Stir in the salt, pepper and nutmeg, as well as the grated cheese and yeast flakes.

Now first pour a ladle of Bechamèl into a baking dish and alternate layers with the lasagna sheets and the sugo.

Place in the preheated oven at 200°C and bake for about 30 minutes. Meanwhile, prepare the glaze. Mix hot water with grated cheese, yeast flakes, salt and pepper.

Pour over the lasagna and bake for another 5 – 10 minutes.

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