Serves: 6 people      Time: 1 1/2 hour


1  1/2 pack preboiled lasagne noodles
200 g shredded cheese to cover lasagne


8 big champignons
2 medium carrots grated
1 red or yellow bell pepper
50 g of celery 2 onions
100 g soygranulat
400 g chopped canned tomatoes
100 ml cream
100 g tomatopaste
1/2 – 1 tablespoon oregano
1/2 – 1 tablespoon thyme
1 tablespoon basil
soysauce after taste
a bit of balsamic vinegear
black pepper


1,5 l of milk
225 ml of flour
150 g butter
white pepper


Grate the vegatables big or cut them in small squares of 1/2 cm. Sauté the onion in a pan with oliveoil and spices. Add rest of vegetables and sauté for 10 min. Meanwhile soak the soygranulat in boiled water for 5 min, drain and rinse in cold water. Add to the vegetable mix and stirfry for 5 min. Add canned tomato, tomatopaste, water, soysauce, cream and salt after taste. Let cook togheter for another 10 min.

Make the béchamel sauce. Boil the milk. Melt the butter in a separate pot, remove the pot from the hot plate and add the flour while stiring vigorously, put back on hot plate and stir continuously, add the milk little at a time while stirring. When you have added all the milk and the sauce has boiled to the thickness you wish, add the salt, white pepper and nutmeg after taste.

Place a little vegetable sauce in the bottom of your oven tray. Place one layer of lasagna noodles on top of the tomato sauce, then cover them with tomato sauce, then with the béchamel sauce, then one more layer of lasagne noodles and once again, sauce, béchamel, lasagne, sauce, béchamel until your tray is full, at last comes béchamel. Bake in oven on 200 degrees for 15 min, take out, cover with cheese and bake for 30 min more. If you like you can of course also add cheese in between the layers.

For a vegan version make the béchamel sauce with soymilk and margarine instead.