Light Vegetarian Lasagna

Slices of eggplant, textured protein soy, water, onion, tomato sauce, grated Mozzarella, olive oil, salt and pepper. Cut the eggplant in slices and fried them with olive oil. Put in a bowl 1 cup of textured protein soy, a cup of water and stir. Set aside. Spread some olive oil in a frying pan in order to over medium-high heat cook the onions. Then pour the tomato sauce. Add salt and pepper and stir. And at last add the thin textured protein soy. Stir gently to make the dish homogeneous. Let simmer during 3 minutes. In a gratin dish, place first one slice of eggplant, in second the protein tomato sauce, then another slice of eggplant, and so on until you reach the top of the dish. To finish, dust with Mozzarella. Oven at 200ºC (392ºF) for 15 minutes. Just Enjoy ! Easy Vegetarian Lasagna Subscribe for more
Vegetarian Meals and Recipes

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