Lasagna

It's the second time I made this and it was so much more impressive. I could not stop eating this, just SO FRIGN DELICIOUS.

For six

Recipe:

16 lasagna plates

1 cup minced soy

1 can crushed (peeled) tomatoes

1 paprika

1 medium zucchini

1 onion

2 garlic cloves

3 tblsp. tomato sauce or ketchup

1 cup water

2 packs soy cream (400 ml)

2 tsp. soy sauce

3 tblsp. nutrional yeast (I used vegan cheese)

salt, sugar, herb mixture (parsley, basil, rosemary, thyme etc.)

Brown the veggies in a pot. Add tomato sauce and heat it. Then mix in minced soy and crushed tomatoes. Pour in the water and let it boil a bit. Season it with salt, sugar and herbs.

In a different bowl, mix the soy cream and sauce, add nutrional yeast if you have it.

Put the first layer of lasagne plates on a baking sheet lined form (4 plates), cover it with 1/4 cream sauce - rather less than more, then with 1/3 veggie filling. Do the same thing until you have the last layer of lasagne plates and cover it with the rest of the cream sauce.

Bake it in a 175 degree C ovan under a foil for 20-30 minutes. Remove the foil, add vegan cheese if you'd like and cook it for another 10 minutes, until the lasagna is golden.

Try it with a knife, it should slide through the lasagna plates.

ENJOY!

This recipe is made by Mikk Mägi and Loore Emilie Raav