Ingredients (4 Personas):
For the filling:
100 gr. textured soybean 500 gr. chopped natural tomato 1 celery stick 1 carrot · 1 garlic clove 1 small onion · Oregano · Salt · Ground black pepper · A heaped tablespoon of sugar · A splash of soy sauce.
For the bechamel:
A tablespoon of butter · A glass of milk · 1 tablespoon of flour · Salt · Nutmeg · Ground black pepper · Grated Parmesan cheese.
LASAGNA PASTA
Preparation:
· Soak the soybeans with water for 15-20 minutes and then drain and reserve.
· For the filling: Cut the onion finely and sauté in a saucepan along with the minced garlic., carrot and celery (finely chopped) for a few 5 minutes. Add the well-drained soybeans, season and fry for a few 5 minutes so that all the ingredients are well integrated. Add the crushed tomato, sugar, a splash of soy sauce and a touch of salt and pepper. Cook over low heat for an hour, stirring occasionally.. Turn off and reserve.
· For the bechamel: Melt the butter, add the flour and stir until you get a good dough.
Add the milk, salt and nutmeg to taste, and stir until thick.
· Final assembly: in a fountain, spread a little bechamel on the base and arrange a layer of lasagna sheets. Spread the tomato with the soy and vegetables and cover with another layer of sheets.. Pour the béchamel over the top and sprinkle abundantly with grated cheese and oregano.. Put in the oven at 200º for 20 minutes to gratin.
· For this cooking we have decided to listen to Rita Pavone and her “The geghege”.
ANTONIO HERNANDEZ. Chef PATA NEGRA RESTORÁN, Baron of Sant Petrillo, 3. T.963 890 954
