Textured soy lasagna

Hydrate the soybeans by soaking them in the vegetable broth for at least 10 minutes, stirring from time to time to hydrate them evenly. It is okay if it takes longer.

Meanwhile, peel and chop the garlic cloves and onion.

We introduce in the oven, preheated to 200º C (with heat up and down), and cook for the time indicated by the manufacturer of the pasta. Approximately 20-30 minutes. If necessary, we change the oven to the gratin function and brown the surface for 5 more minutes.

Remove from the oven and allow to cool for a couple of minutes before serving.

Heat a little extra virgin olive oil in a saucepan and poach over low heat.

When the onion is transparent, add the fried tomato or to taste, the Provencal herbs, garlic powder, salt and ground black pepper to taste.

Cook over medium heat for 15 minutes, enough time for all the ingredients and flavors to amalgamate, and blend in the same saucepan with a hand blender.

Then add the hydrated texturized soy and cook again over medium heat until the sauce has taken body. Approximately 15 minutes.

Preparation of the béchamel sauce While the textured soy bolognese sauce is cooking, we prepare a béchamel sauce to mix with the filling and cover the lasagna. To do this, heat the butter or extra virgin olive oil in a frying pan and, when it is melted, add the flour. Stir for one or two minutes to form a roux and lightly brown the flour. This will lose the uncooked taste. Add the milk little by little, stirring constantly so that lumps do not form or dissolve the ones we cannot avoid. We can use a whisk and make sure that the béchamel sauce is very thin. Season with salt and pepper to taste and add a touch of nutmeg, cook for 15-20 minutes over low heat. Remove from the heat and set aside.

Assembly of the lasagna. Baking and final presentation Cover with a little béchamel sauce the base of a rectangular or square baking dish, about 22 x 22 cm approximately.

Place sheets of lasagna pasta over it and start assembling layers: textured soy filling, a couple of spoonfuls of bechamel sauce, pasta, textured soy filling, etc. In total four layers of pasta and three layers of filling, finishing with pasta.

Cover with the rest of the béchamel sauce and grated cheese in abundance.