Fresh lasagne sheets (300g)
Soy TVP (200g - minced)
Onion (1 - chopped)
Garlic (1 - chopped)
Tomato Purée (300ml)
Soy Cream or vegan bechamel (300 ml)
Emmental cheese (50g - grated)
1) Rinse the soy in warm water.
2) In a sauce pan add the soy, onion, garlic, tomato and a drizzle of olive oil and cook for 15 minutes. Season to taste.
3) Spoon a bit of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some soy and a bit of bechamel. Repeat this step twice until all the ingredients have been used up. Finnish with the bechamel and sprinkle with emmental cheese .
4) Cook in the oven (180C) for 30 minutes, or until golden-brown on top and completely cooked through.