VEGETARIAN LASAGNA

First soak the lasagna sheets in hot water for 5 minutes. After that time we take it out and put it on a kitchen towel to remove the humidity. We also soak the texturized soy in warm water.

Secondly, we poach the onion, carrot and zucchini. Once it is poached, add the texturized soy, the crushed tomato and salt.

Prepare the béchamel sauce: in a pan put milk, Greek yogurt and semi-cured cheese, add salt and stir. To thicken add flour (I used chickpea flour) if it is too runny add more flour and if it is too thick add milk.

Finally, we make the layers of the lasagna and in the last place we put the bechamel sauce and grate the cheese. I put 4 slices of goat cheese on top. We put it in the oven to gratinate at 180° for 10 minutes.