Ingredients for 6 persons:
• 18oz broccoli
• 9oz seitan
• 8 sheets of dried lasagna pasta (eggless)
• 250 ml of soy milk
• 9oz flour
• 9oz soy butter
• 1 small onion
• 2 tablespoons tamari (soy sauce)
• yeast flakes
• oil and salt
First prepare a bechamel sauce. Heat the soy milk in a saucepan. In another pan pour the butter and let it melt over low heat. When butter is melted pour the flour, mix well with a whisk for a couple of minutes to prevent lumps. Turn off the heat and pour the hot milk, stirring slowly. Dissolve all the flour into the milk then add a pinch of salt and a pinch of nutmeg. Turn back on the heat and bring to a boil stirring constantly until your béchamel is a smooth and soft cream.
Now wash the broccoli and cut into small pieces. They can be steamed or boiled in lightly salted water, it is important that they remain “al dente”. In a pan pour a tablespoon of extra virgin olive oil, add chopped onion and seitan cutted into strips. Add soy sauce and sauté the seitan until it becomes crispy as bacon.
Turn the oven to 350°F. Soak lasagna sheets in warm water for a few seconds. In a pan greased with a little oil arrange layers in this way: lasagne, bechamel sauce, broccoli and seitan, a little yeast flakes. Continue with layers with all the ingredients. Put in oven and bake for about 30 minutes.
Thankyou to UNO Cookbook for this recipe. Check out the link for more of the same! All copyright belongs to Uno Cookbook