Vegan Lasagna with Heura

Preparation

1. 1
   For the filling: Slice the onion and mushrooms. Cut the Heura Chunks into irregular strips. Season the mixture in a bowl with oil, salt, and pepper.
2. 2
   Sauté the seasoned filling in a pan over medium-high heat for about 8-10 minutes.
3. 3
   Add the chopped garlic in the last 2 minutes and set aside.
4. 4
   For the béchamel sauce: In a deep pot, melt the margarine over medium-low heat.
5. 5
   Add the flour and mix until the raw smell is gone (2-4 minutes).
6. 6
   Gradually add the soy milk, stirring constantly with a whisk or wooden spoon.
7. 7
   Once it reaches your desired thickness, it’s ready. Season with salt, pepper, and nutmeg.
8. 8
   Prepare the lasagna pasta according to package instructions.
9. 9
   Mix part of the béchamel with the filling, and keep the rest to cover the lasagna
10. 10
    Assembly: Preheat the oven to 190°C (375°F).
11. 11
    Grease the baking dish. Place a thin layer of filling at the bottom, then a layer of pasta on top.
12. 12
    Add another layer of filling on top of the pasta and sprinkle with some vegan cheese.
13. 13
    Repeat this process until the dish is full.
14. 14
    Finish with a layer of pasta, topped with an adequate layer of béchamel sauce and some vegan cheese.
15. 15
    Bake for 20 minutes and let it rest for about 10 minutes after removing from the oven.