High Protein Potato Lasagna

• Soy Bolognese
• 400 g vegan soy mince
• 1 piece Onionhacked
• 4 Toes Garlichacked
• 50 g tomato paste
• 800 g chopped tomatoes
• 2 tsp Basil
• 2 tsp Oregano
• 1.5 tsp Thyme
• 0.5 tsp Rosemary
• 3 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
• Potato layer
• 650 g baked potatoes
• 2 tsp Salt
• 1 tsp garlic powder
• 1 tsp food starch

Instructions

1. 1

   Sear

   Sauté the vegan ground meat and add the 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

   simmering Bolognese

   Deglaze everything with the chopped tomatoes, stir in the spices, and let simmer with the lid on.

4. 4

   Prepare potatoes

   Dice the potatoes, toss with cornstarch and spices, and bake crispy for about 20 minutes at 180 degrees convection.

5. 5

   Mix béchamel

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

6. 6

   Season béchamel

   Add flakes and spices and bring to a brief boil

7. 7

   Lasagna layers

   Place the Bolognese in a baking dish, distribute the potatoes on top, and pour the béchamel sauce over it.

8. 8

   top with cheese

   Sprinkle the vegan grated cheese on top, add breadcrumbs if necessary

9. 9

   Gratinated

   Bake for 10-15 minutes at 180 degrees Celsius until it is nicely browned

10. 10

    Serve

    Enjoy