Ingredients
- - 1 L of soy milk neutral
- - 100 gr flour 0
- - 25 ml extra virgin olive oil
- - 1 teaspoon salt
- - Pepper
- - Nutmeg
- - About 200 grams of soy nuggets dehydrated
- - 1 clove garlic,
- - Rosemary and sage
- - EVO oil
- - 1 carrot
- - 1 stalk celery
- - 1 onion
- - 100 ml of red wine
- - 1 liter of tomato puree
- - 200 g Veg Parmesan
- - 350 g Pasta in lasagna durum wheat
Preparation
sauce: soak soybeans, finely chop the spices with the garlic and let them turn brown with the oil in a large frying pan, chop the onion and celery and carrot and add flavorings, continuing fry, chopped soy, mix well and a few minutes later blended with red wine.
When the wine has evaporated, add the past and long with water if necessary. Simmer for half an hour, add salt and nutmeg and black pepper.
When the sauce is ready to proceed as follows:
- Meat sauce on the bottom of the pan
- Paste layer
- Layer of bechamel
- Layer of meat sauce
- Vegan Parmesan
and so on until all ingredients
The last layer should be slightly pink, so mix the sauce with veg parmesan and spread it for gilding in the oven
Now bake in preheated oven at 180 ° C for about 40 minutes.
Suggested Wine : Helianthus