The lasagne sauce
Prepare No Beef according to instructions on the bag, but do not fry it.
Put olive oil in a pot. Sauté onions and garlic until translucent.
Add carrots, snack pepper and mushrooms, and fry everything for a few minutes.
Then, add No Beef to the pot and mix with the vegetables. Fry for a few minutes before adding liquid.
Add chopped tomatoes, stir, and then add red wine and stir, after which you add paprika, basil and oregano. Season with salt and pepper.
Leave the sauce to simmer without a lid for about half an hour to infuse flavour. Meanwhile, prepare the béchamel sauce.
Melt the butter over high heat—do not let it turn brown.
Add flour and mix thoroughly with the butter to make a roux.
Add milk a little at a time to create a smooth sauce. Once all the milk has been added, boil the sauce thoroughly for a few minutes with constant stirring over medium heat.
Grate fresh nutmeg into the sauce, and season with salt and pepper.
Build the lasagne by first putting the lasagne sauce in the bottom of the dish, then add the béchamel sauce, and finally lasagne sheets, covering the entire layer of sauce.
Repeat 1-2 times more depending on the number of layers you want, and until the dish is full.
Do not put lasagne sheets on the final layer. Instead, you top the lasagne with a bag of grated mozzarella.
Set the oven to 200 °C convection, and put the lasagne in the oven. Bake the lasagne for 40-45 minutes, until the sheets are cooked.
If you have parmesan in your fridge, you can grate it and add it to the cheese layer along with the mozzarella.