Meatless Lasagna

A healthier, yet equally delicious version of the popular meat dish, with which Špela Golob, a contestant in the 5th season of Slovenia, impressed the strict judges and secured a place among the top five contestants.

Details

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

Béchamel

100 g Butter, unsalted
70 g Wheat flour, white, multi-purpose
6 dl Milk, whole milk
pieces Salt, table
pieces Butter, unsalted
1 piece Onion, raw
1 piece Carrot, fresh
1 piece Small pumpkins
400 g Seitan
pieces Barley flakes
2 dl Alcohol, Wine, Red
1 can Tomato, pieces - can
pieces Spices, bay (leaves)
pieces Salt, table
pieces Pasta, Macaroni
1 handful Cheese, Parmesan, grated

Steps

Peel and finely chop the onion. Sauté it in melted butter. Add diced carrots and zucchini, and continue to sauté while occasionally stirring. Finely chop the seitan using an electric chopper and add it to the sautéed vegetables. Add the soy crumbles, which were previously soaked in cold water for 10 minutes. Pour in the wine and simmer for about 10 minutes, or until the wine has completely evaporated. Stir in the diced tomatoes and all the herbs. Cook the sauce over moderate heat for about 20 more minutes.
Sauté the flour in melted butter and then pour in the milk. Cook over moderate heat while stirring to achieve a medium-thick béchamel sauce, which you can season to taste with pepper, salt, and nutmeg.
First, coat the baking dish with béchamel sauce, then add a layer of lasagna noodles and cover them with a portion of the seitan filling. Repeat the process until you run out of ingredients. The top layer should be the béchamel sauce, which you can cover with grated Parmesan. Bake the lasagna for about 25 minutes in an oven preheated to 210 degrees Celsius.

Nutrition Information (Per 100g)

Calories: 207.56 kcal
Fat: 6.59 g
- Saturated Fat: 3.95 g
Carbohydrates: 11.7 g
- Sugars: 0.47 g
Protein: 24.41 g
Fiber: 0.62 g