Lasagne alla Bolognese
This is a recipe for authentic Italian lasagne alla bolognese that uses tvp instead of meat for the tomato sauce. Most Italians will tell you the key ingredient to lasagne is béchamel, and the soy version of the creamy sauce is just as good! Serves 4 What you need: for the bolognese sauce: 4 tbsp olive oil 1 large yellow onion, diced 3 carrots, peeled and finely diced 4 stalks celery, finely diced 2 cups texturized vegetable protein (tvp), optional 1 cup white wine 3 cups vegetable stock 800g canned crushed tomatoes salt and pepper for the béchamel sauce: 3 1/4 cups plain soy milk 6 tbsp margarine 1/4 cup flour 1.5 tsp salt pinch of nutmeg for the noodles: around 15 dry lasagne noodles (for a med. casserole dish) In a large pan, fry the onions, celery, and carrots in the 4 tbsp olive oil for 20 minutes. Mix in the two cups dry tvp and stir for another few minutes. Add the wine, stirring the vegetables until it has evaporated. Do the same with the vegetable broth, adding cup by cup unti...