Soy Meat Lasagna

Name: Soy Meat Lasagna
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Ingredients: 3.5 oz of Textured Soy Protein; 2.9 cups of Sieved Tomatoes; 1 stalk of Celery; 1 Carrots; 1 Onion; 1 glass of White Wine; 2 leaves of Bay; 2 tablespoons of Extra Virgin Olive Oil; to taste of Salt; 8.8 oz of Lasagna Sheets; 3.4 cups of Bechamel Sauces; 3.5 oz of Parmesan Cheese

Soy Meat Lasagna is a perfect main course when hosting vegetarian guests. A complete meal made with textured soy protein, this dish offers a delicious meat-free alternative to traditional lasagna.

Difficulty Easy
Preparation 30 minutes
Cooking 1 hour and30 minutes
Servings for Serves 4

Planning a Vegetarian Menu and don’t know where to start? Soy Meat Lasagna is the perfect recipe for you. It’s easier to prepare than the traditional version and can also be made Vegan with a few simple adjustments that we’ll reveal.

To prepare this Vegetarian Recipe, you’ll need Textured Vegetable Protein (TVP) or soy granules (available in health food stores and larger supermarkets), bechamel sauce, Egg Lasagna Sheets (for vegan version use egg-free pasta sheets), and Grated Parmesan Cheese (for vegan version use nutritional yeast or vegan parmesan alternatives). As you can see, except for the protein source, the recipe remains similar to the original, and we can assure you that the taste won’t be that different.

If you’re looking for other Vegetarian Lasagna Recipes, you might want to try Pistachio Pesto Lasagna, Mushroom Lasagna, or Pumpkin Lasagna.

Ingredients for Serves 4

For the ragù:
3.5 oz of Textured Soy Protein
2.9 cups of Sieved Tomatoes
1 stalk of Celery
1 Carrots
1 Onion small
1 glass of White Wine
2 leaves of Bay
2 tablespoons of Extra Virgin Olive Oil
to taste of Salt
For the lasagna:
8.8 oz of Lasagna Sheets
3.4 cups of Bechamel Sauces
3.5 oz of Parmesan Cheese

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Method

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To prepare Soy Bolognese Lasagna, start by making the ragù. Peel the carrot and onion, then finely chop them together with the celery. Sauté the vegetables in a pan with olive oil for a few minutes until tender.
Meanwhile, rinse the textured soy protein (TSP) under running water, then squeeze it well with your hands before adding it to the pan. Let it cook over high heat to evaporate any excess water, then deglaze with white wine.
Once you can no longer smell the alcohol rising from the pan, add the tomato sauce, bay leaf, and a pinch of salt. Let it simmer for an hour until the sauce has thickened.
When the Soy Ragù is ready, begin assembling the lasagna. Spread a thin layer of béchamel sauce on the bottom of an oven-safe baking dish, cover with a layer of pasta sheets, and start creating layers by alternating béchamel sauce, ragù, Parmigiano cheese, and egg pasta sheets. Continue until you’ve used all ingredients.
Bake the Soy Bolognese Lasagna for 30 minutes at 180°C (356°F). Remove from the oven and let it cool for about ten minutes before serving. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Soy Ragù Lasagna can be made completely vegan by using our Vegan Béchamel sauce recipe and egg-free pasta sheets. These can be found in well-stocked supermarkets and are similar to regular semolina pasta sheets.

Tips

You can prepare the Soy Ragù Lasagna a few hours in advance and bake it just before serving.

Storage

Once cooked, Soy Ragù Lasagna can be stored in the refrigerator, well covered with plastic wrap, for 2-3 days. We recommend reheating it in the oven or microwave before serving.