Lasagne

Preparation:

Start by sautéing the onion in oil; after a few minutes, add the Smoked Seitan and sauté it as well. If necessary, add a little water to prevent it from sticking. Once the Smoked Seitan has turned a nice golden brown, season it, stir with a wooden spoon, then add the tomatoes and 100–200 ml of water to make it saucy. Cook everything on low heat for about 15 minutes.

Grease a baking dish and add a few spoonfuls of the sauce; then add a layer of pasta so that it covers the sauce completely. Repeat this process until you run out of ingredients. The top layer of the lasagna is the grated vegan
cheese. However, it’s a good idea to pour a little water down the sides of the baking dish beforehand to help the pasta soften more easily.

Preheat the oven to 180 degrees, cover the baking dish with aluminum foil, and bake for about 60 minutes.

Tip:

It’s a good idea to place a small pot of water at the bottom of the oven to ensure constant moisture inside. This is necessary to prevent the vegan cheese from drying out.