Vegetable and soy lasagne

Medium 25min 07seg 6

: Cookii 2

Vegetable and soy lasagne


300 g fine-gained soy after hydrated
660 g water
240 g onions
300 g carrots
240 g sliced leeks
60 g olive oil
700 g ripe tomatoes
200 g aubergine
300 g courgettes
200 g sliced mushrooms
2 tbsp salt
280 g lasagne sheets
30 g sunflower seeds


  1. Soak the soy in water in a bowl. Place the onions, carrots cut into pieces and sliced leeks in the mixing bowl and mince 7 seconds on speed 5.
  2. Use the spatula to scrape the sides of the bowl, add the olive oil and cook 7 minutes, at 100ºC on speed 2.
  3. Add the seedless tomatoes cut into pieces and cook for another 9 minutes, at 100ºC on speed 2.
  4. Add the aubergine, the courgettes cut in semi-circles and the mushrooms. Season with salt and cook 7 minutes, at 100ºC on reverse speed 1, without the measuring cup.
  5. Add the hydrated soy, mix with the spatula and cook 2 minutes, at 120ºC on reverse speed 1.
  6. Spread the mixture into a cooking tray and cover it with the lasagne sheets. Repeat the layers twice and top them with the vegetables.
  7. Sprinkle with the sunflower seeds and bake in a pre-heated oven at 180 C for 20 minutes.