Vegetable lasagna with textured soybeans

Hydrate the texturized soy by putting it in a bowl with twice as much water as product, add the tablespoon of soy sauce, stir and let stand.

With a mandolin, cut the zucchini in an elongated shape and place them in a rectangular tray suitable for the oven, covering the base completely but without putting one on top of the other. Add a little salt on top and the Provencal herbs.

Turn on the oven and preheat it to 180 degrees.

Chop very finely half an onion, bell pepper and garlic, set aside.

Drain the texturized soy and add it to the tray, pour over it the mixture of onion, bell pepper and garlic (all finely chopped). Add the chopped tomato (you can add a little salt to remove the sweetness, optional ... I did not do it).

Put another layer of zucchini with its salt and spices.

Add the grated mozzarella on top of the zucchini and the oregano last.

Put in the oven and check that the cheese does not burn. Depending if you like more or less cooked vegetables you can put 20 or 30 min. lowering the temperature a little so that it does not burn or placing an aluminum foil.

Enjoy 😋