Vegan lasagna made with soy protein crumbs and ratatouille

Ingredients
Elaboration
Nutritional information

100 min

Suitable for vegans

Type of dish: Main course, Pasta, Vegetables

Temperature: Hot

Cuisine type: Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Egg lasagne 18.0 ud

Olive oil 0.125 l

Basic ratatouille 10.0 ud

Natural mushrooms 0.075 kg

Small aubergine 0.075 kg

Textured soy 0.05 kg

Garlic, bulb 0.5 ud

Onion 0.2 kg

Courgette 0.375 kg

Potatoes 0.05 kg

Rice 0.023 kg

Vegetable stock 1.25 l

Tomato sauce 0.25 l

Tomato Provencal 5.0 ud

Nuez pelada trozos 0.05 kg

Table salt 1.5 g

Ingredients for Basic ratatouille (10.0 ud) See Recipe

Onion 0.35 kg

Green pepper 0.35 kg

Courgette 0.35 kg

Tomato 0.2 kg

Ingredients for Vegetable stock (1.25 l) See Recipe

Onion 0.25 kg

Carrots 0.125 kg

Green leek 0.375 ud

Parsley 0.002 g

Water 1.25 l

Ingredients for Tomato sauce (0.25 l) See Recipe

Onion 0.083 kg

Garlic, bulb 0.133 ud

Green pepper 0.05 kg

Diced tomato 0.333 kg

Sunflower oil 0.008 l

Table salt 0.117 g

Sugar 0.0 kg

Ingredients for Tomato Provencal (5.0 ud) See Recipe

Vine tomato 0.4 kg

Provencal sauce 5.0 ud

Margarine 0.025 kg

Table salt 3.75 g

Sugar 0.004 kg

Elaboration

For the lasagna:

Make a tomato sauce.

For the first layer:

Prepare a ratatouille with the onion, green pepper, courgette and tomato.

For the second layer:

Soak the textured soy protein by covering with cold water for 20 minutes and drain.
Chop the garlic into brunoise, the mushrooms into 0.5 cm slices and the aubergine into 1 cm cubes and stew in order of their hardness.
Add the soya, well drained, and bind with part of the courgette cream.

For the courgette cream:

Prepare the vegetable stock.
Gently fry the onion in julienne, the courgette in very thin slices, add the rice and the potato and to the vegetable stock.
Leave to boil for approximately half an hour.
Blend and season to taste.

SET UP

Moisten the lasagna sheets in cold water for 15 minutes.
Place on the plate in the following order: tomato sauce + pasta + ratatouille + pasta + soya with the aubergine and mushroom + pasta.
Cover with the courgette cream.
Garnish with Provencal tomatoes.

HOW TO PLATE UP