Quick&Lazy Extra-Cheesy Lasagna Rolls

• minced meat sauce
• 400 g vegan soy mince
• 1 piece Onionhacked
• 3 Toes Garlichacked
• 3 tbsp tomato paste
• 400 g chopped tomatoes
• 1.5 tsp Basil
• 1.5 tsp Oregano
• 1 tsp Thyme
• 0.5 tsp Rosemary
• 2 tsp Salt
• Béchamel sauce
• 25 g vegan butter
• 25 g flour
• 250 ml soy milk
• 15 g Hefe flakes
• 1 Knife tip Musk
• 0.5 tsp Salt
• Additional Ingredients
• 8 piece Protein wraps
• 100 g vegan grated cheese
• 2 tsp tomato pasteoptional
• 1 Swallow Wateras needed

Instructions

1. 1

   Sauté ground meat

   Sauté the vegan ground meat and add the chopped onion shortly before the end.

2. 2

   Garlic and tomato paste

   When the onion is translucent, sauté the garlic and briefly roast the tomato paste.

3. 3

   Season sauce

   Deglaze everything with the chopped tomatoes and stir in the spices (basil, oregano, thyme, rosemary, salt).

4. 4

   Béchamel Base

   Melt vegan butter, stir in flour, gradually add the soy milk.

   Slowly stir in soy milk to avoid lumps

5. 5

   Finish béchamel

   Add the hefe flakes and spices (nutmeg, salt) and let it come to a brief boil.

6. 6

   Fill wraps

   Fill the protein wraps with the ground meat sauce and some vegan cheese, roll them up, and place them in a baking dish with the opening facing down.

   Lay it downwards so that the rolls do not open

7. 7

   Distribute sauces

   Pour the béchamel sauce over it, extend the remaining ground meat sauce with some tomato paste and water if necessary, and distribute it on top as well.

8. 8

   Baking

   Sprinkle with vegan grated cheese and bake for about 20 minutes at 180 degrees Celsius in top and bottom heat.

9. 9

   Serve

   Take out of the oven and enjoy.