Ingredients
300 g | fine-gained soy after hydrated |
660 g | water |
240 g | onions |
300 g | carrots |
240 g | sliced leeks |
60 g | olive oil |
700 g | ripe tomatoes |
200 g | aubergine |
300 g | courgettes |
200 g | sliced mushrooms |
2 tbsp | salt |
280 g | lasagne sheets |
30 g | sunflower seeds |
Preparation
- Soak the soy in water in a bowl. Place the onions, carrots cut into pieces and sliced leeks in the mixing bowl and mince 7 seconds on speed 5.
- Use the spatula to scrape the sides of the bowl, add the olive oil and cook 7 minutes, at 100ºC on speed 2.
- Add the seedless tomatoes cut into pieces and cook for another 9 minutes, at 100ºC on speed 2.
- Add the aubergine, the courgettes cut in semi-circles and the mushrooms. Season with salt and cook 7 minutes, at 100ºC on reverse speed 1, without the measuring cup.
- Add the hydrated soy, mix with the spatula and cook 2 minutes, at 120ºC on reverse speed 1.
- Spread the mixture into a cooking tray and cover it with the lasagne sheets. Repeat the layers twice and top them with the vegetables.
- Sprinkle with the sunflower seeds and bake in a pre-heated oven at 180 C for 20 minutes.