Vegetarian Lasagna Bolognese - cooking recipe

Ingredients

3 tbsp olive oil
1 bunch baby carrots, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1/2 lb soy protein granules (meat substitute), reconstituted in 1 2/3 cups cold water
5 None tomatoes, 3 of them deseeded and diced, 2 sliced
1 None leek, trimmed, washed and finely diced
1 1/4 cups tomato juice
1 pinch paprika
1 tbsp fresh thyme, finely chopped
1 None onion, peeled and finely chopped
1 lb frozen spinach, thawed
3 tbsp butter or margarine
1/4 cup all-purpose flour
3 cups 2% or whole milk
1 tbsp vegetable stock
15 sheets lasagna, cooked al dente
1/4 lb mozzarella, thinly sliced
None None fresh rosemary, chopped, to garnish

Preparation

Preheat oven to 400\u00b0F. For the bolognese, heat 2 tbsp oil in a pan and saute the carrots and 1/2 the garlic. Add the reconstituted soy protein and cook for 10-15 mins until crumbly. Add the diced tomatoes, leeks and tomato juice and simmer for 5 mins. Season with salt, pepper, paprika and thyme.
For the spinach mixture, heat 1 tbsp oil in a pan and saute the onion and remaining garlic. Add the spinach and saute 1-2 mins.
For the white sauce, heat the butter in a small saucepan and sprinkle in the flour. Gradually add the milk and vegetable stock, stirring constantly to prevent lumps from forming. Bring to a boil, reduce heat and simmer for 5 mins. Season and remove from heat.
To build the lasagna, spread a little white sauce in the bottom of a baking dish and cover with 3 lasagna sheets. Spread with 1/4 of the bolognese, cover with 3 more lasagna sheets, another 1/4 of the bolognese and 1/3 of the white sauce. Cover with 3 lasagna sheets, spread with spinach mixture and cover with 3 lasagna sheets. Spread with another 1/4 of the bolognese and another 1/3 of the white sauce. Cover with 3 lasagna sheets and top with the remaining bolognese and white sauce. Cover the lasagna with the tomato and mozzarella slices. Bake for 40-45 mins until golden brown. Serve garnished with chopped rosemary.