Vegetarian lasagne 😋

Wash and cut all the vegetables. In a frying pan with a little EVOO add the vegetables and sauté.

Meanwhile, in a bowl with hot water, add a tablespoon of soy sauce and the textured soybeans to hydrate.

While the vegetables are cooking we will see how the vegetables sweat and cook with their own juices. We can add salt and pepper or to avoid adding salt we can add a spoonful of soy sauce that will give it a touch 👌.

Hydrate the lasagna sheets with hot water according to package instructions.

Once we see that the vegetables are al dente, set them aside, add the texturized soy, mix well and leave it on the heat for a couple of minutes more.

In a baking dish we put on the base a little bechamel sauce and a layer of lasagna sheets, followed by another layer of the filling and so on. In my case there are 3 layers of filling and 4 of pasta.

Once the lasagna is ready, add the béchamel sauce and the cheese, quantity to taste.

Bake the lasagna at approx. 150 degrees up and down heat until we see that the cheese is melted and gratin. Ready to enjoy!