potato lasagna


  • 4 or 5 potatoes
  • 3 cups of textured soybeans
  • 1 onion
  • 2 cloves garlic
  • Sauce fried tomato
  • Salt, pepper and spices
  • for bechamel:
  • Sunflower oil
  • Wheat flour
  • Unsweetened soy milk


Cut the potatoes into 0.5 cm thick slices and boil them until they are done, but be careful not to overdo it so they don’t break or fall apart.

On the other hand, put the soybeans in hot water to soften them.

Poach the onion, when it’s almost done, add the garlic cloves in small pieces.

Add the grated tomato. we add salt and pepper to taste and if you want some species, I usually add a pinch of cumin powder, dried basil and always turmeric. (You can make the sauce like this or how you normally do it, even fried tomato already done).

Add the soybeans and leave it for a while making chipchup.

Make the bechamel.

Put a splash of oil in a case, add 23 tablespoons of flour and stir with the whisk, incorporating soy milk and stirring non-stop until the desired texture is obtained. salt to taste.

We assemble the lasagna with layers of potato and soybeans and cover with the bechamel.

I leave it like this and assemble it directly on the plate but you can assemble it in a dish and gratin it in the oven or put cheese on it, all that according to your taste.

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