How to make
Finely chop the onion. The mushrooms are washed and cut. Fry the onion in hot oil. When it softens, add the mushrooms. The soy minced meat is soaked in hot water, according to the instructions on the package, along with the cube of broth.
Once the minced meat is ready, mix it with the onions and mushrooms and add tomato sauce. Add as much black pepper and salt as you like. Boil on low heat until most of the water has evaporated.
While it's boiling, you can make the bechamel sauce. Fry the flour in hot oil, while making sure to stir it quickly. Gradually add the milk, while stirring constantly, until the mixture turns into a mash. Finally, add your desired amount of salt.
Dip the lasagna sheets in hot water. Arrange 1 row of sheets, then the tomato mixture, then the bechamel sauce and repeat that until the baking pan is full. At the end, a last row of row of lasagna sheets is placed and the béchamel sauce is added on top.
Bake in a high heated oven at 360°F (180 degrees). When it is almost fully baked, you can add the vegan cheese on top, so it can melt.
