Vegetarian lasagna

Preparation of the béchamel sauce: pour the oil in a saucepan and heat it. Add the flour and stir to integrate. Leave it for a couple of minutes until golden brown.

Add the vegetable milk little by little and stirring constantly to avoid lumps. Finally add salt, black pepper and nutmeg to taste.

Lasagna preparation: put the soybeans in a bowl and add water to hydrate for about 20 minutes. Then drain well.

On the other hand you put hot water hot water in a glass dish and put the slices in it until they lose their rigidity.

While they are soaking, grind the vegetables (green bell pepper, red bell pepper and onion).

Mix the crushed tomato with the texturized soy and the previous mixture. Add salt to taste and sauté for about 10'.

Assemble the lasagna, in such a way that in a mold you put a base of bechamel sauce, then slices and then the sofrito and again you put a layer of bechamel sauce, slices and sofrito, to finish with a last layer of bechamel sauce and sprinkle the Parmesan cheese on top.

Bake the lasagna in the oven at 220° for 20'.