Baked spaghetti

• Bolognese
• 300 g vegan hack
• 1 piece Onionhacked
• 1 piece Carrotdiced
• 3 Toes Garlichacked
• 3 tbsp tomato paste
• 400 g chopped tomatoes
• 400 ml Water
• 2 tsp Basil
• 2 tsp Oregano
• 1 tsp Thyme
• 0.5 tsp Rosemary
• 1 Price Saltto taste
• 1 Price Pepperto taste
• Béchamel
• 30 g vegan butter
• 30 g flour
• 300 ml soy milk
• 20 g Hefe flakes
• 1 Knife tip Musk
• 0.5 tsp Salt
• Additional Ingredients
• 250 g Protein Spaghetti
• 200 ml Broth
• 75 g vegan grated cheese
• 1 tbsp Oilfor spraying
• 1 tbsp Breadcrumbs

Instructions

1. 1

   Sauté ground meat

   Sauté the vegan ground meat and add the onion and carrot 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

   Wipe and season

   Deglaze everything with the chopped tomatoes and water, stir in the spices, and let it reduce.

4. 4

   Start Béchamel

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

5. 5

   Complete béchamel

   Add flakes and spices and bring to a brief boil

6. 6

   Layers begin

   Pour half of the Bolognese into a baking dish, spread the spaghetti on top, and pour the broth over it.

7. 7

   complete layers

   Spread the remaining Bolognese on top and cover with the béchamel sauce

8. 8

   Cheese and Topping

   Spread the vegan grated cheese on top, spray with a little oil, and sprinkle with breadcrumbs

9. 9

   Baking

   Bake for about 20-25 minutes at 190 degrees Celsius with top and bottom heat

10. 10

    Serve

    Enjoy