Vegan lasagna made with soy protein crumbs and ratatouille - Gastronomía Vasca: Escuela de Hostelerí

Ingredients

• 18.0 ud Egg lasagne
• 0.125 l Olive oil
• 10.0 ud Basic ratatouille
• 0.075 kg Natural mushrooms
• 0.075 kg Small aubergine
• 0.05 kg Textured soy
• 0.5 ud Garlic, bulb
• 0.2 kg Onion
• 0.375 kg Courgette
• 0.05 kg Potatoes
• 0.023 kg Rice
• 1.25 l Vegetable stock
• 0.25 l Tomato sauce
• 5.0 ud Tomato Provencal
• 0.05 kg Nuez pelada trozos
• 1.5 g Table salt