Vegetable lasagna

Ingredients

• 1 package lasagna noodles or cannelloni sheets (about 250 g)
• 200 g fine textured vegetable protein (TVP)
• Water, to cook the noodles and soak the TVP
• Olive or sunflower oil, for frying
• 1 garlic clove
• ½ onion
• 1 teaspoon parsley
• 2 tablespoons soy sauce
• 1 teaspoon thyme
• 1 teaspoon oregano
• 450 g Spanish tomato sauce (tomate frito)
• 4 tablespoons olive oil, for the béchamel
• 1 vegetable bouillon cube, for the béchamel
• 1 glass all-purpose flour (about 110 g), for the béchamel
• 2 glasses soy milk (400 ml), for the béchamel
• A handful of raw unroasted cashews
• Salt

Missing an ingredient?

• What to use instead of sunflower oil
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• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of oregano
• What to use instead of parsley
• What to use instead of soy sauce
• What to use instead of Spanish tomato sauce (tomate frito)
• What to use instead of thyme

Instructions

1. Soak the TVP in water. Chop the garlic, onion and parsley.
2. Bring water with a little oil to a boil in a pot, for the noodles.
3. When the TVP is very soft, drain it and fry it in a skillet with oil, the garlic, onion and parsley. When it's golden, add the soy sauce, stir and leave it for a couple of minutes over the lowest heat.
4. Cook the noodles in the boiling water according to the package.
5. Add the rest of the herbs and the tomato sauce to the TVP, and keep it over the lowest heat until you take out the noodles.
6. In a baking dish, put a layer of noodles on the bottom and a layer of the TVP and tomato on top. Cover it with another layer of noodles, then more TVP, and so on until you finish with a layer of noodles.
7. For the béchamel, heat the oil in a clean skillet over medium heat with the bouillon cube. Melt it and add the flour and then the soy milk gradually, stirring constantly, until you have a smooth sauce. If needed, add more soy milk to thin it, or flour to thicken it. This is your béchamel.
8. Pour the béchamel over the lasagna. Grind the cashews finely and sprinkle them over the top.
9. Broil it in the oven for a few minutes, until golden.

Nutrition facts

Approximate, per serving (about 348 g). Calculated with data from USDA FoodData Central.