Boil water in a large pan. Criss Cross the tomatoes and put into the boiling water to boil for 5-7 minutes or till the skin peels out.
Drain the water and remove the tomatoes.
Remove and discard the skin of the tomatoes. Now chop the tomatoes finely or crush them.
Boil the soy granules in around 3 cups of water for 5-7 minutes.
Remove the soy granules in a strainer and remove water. Squeeze excess water from the soy granules once they are cold.
Heat oil in a pan.
Add chopped onion, garlic and celery. Mix well.
Cook till the onions and celery stalk are translucent. Add chopped capsicum and cook till soft. (I prefer using red capsicum as it gives nice red colour. However you can use green capsicum).
Mix well and cook capsicum till they soften. Add the drained soya granules and mix well.
Add seasoning - mixed dry herbs, paprika, black pepper powder and salt. Mix well.
Add the blanched and finely chopped tomatoes. Mix well.
Add tomato puree.
Mix well and add around 1/2 cup of water.
Simmer the sauce for 6-8 minutes or till moisture is absorbed.
Finally add chopped coriander. (use parsley of available).
Mix well. The vegetarian bolognese sauce is ready to use.
Remove the vegetarian bolognese sauce in a bowl and use to make vegetarian spaghetti bolognese or layered lasagne.
Melt butter in a thick bottom pan.
Once the butter is melted, add wheat flour.
Cook for 2 minutes on medium heat. Mix and stir well with the help of a whisker.
Switch off the heat and add milk. Stir well.
Return to heat and stir the mixture until thick and smooth.
Season with salt and pepper.
Add the cheese , stirring over low heat until cheese melts.
The sauce is thickened and smooth.
Remove in a bowl.
Grease a baking tray with oil.
Put around 3-4 big spoons (or aound 1/2 cup) of the bolognese sauce.
Put the Lasagne sheets over them. ( I has instant pre cooked lasagne sheet and hence I have used it directly. Alternatively you need to cook it in boiling water like pasta and use it).
Cover the entire tray with bolognese sauce and lasagne sheet. (you can break them to adjust the sides of the tray as shown).
Again spread around 1/2 cup of bolognese sauce on the top of lasagne sheet.
Spread the white sauce over the bolognese sauce around 1/2 cup.
Put lasagne sheet over the white sauce and spread again bolognese sauce over it. Cover the entire tray.
Put white sauce over the bolognese sauce and spread. Sprinkle some shredded cheese over the white sauce layer.
Cover again with the remaining lasagne sheet.
Again like above spread bolognese sauce and white sauce .
Sprinkle with generous amount of cheese on the top of the last layer. (the number of layers will depend on the size of the baking tray you use. The method is that you alternate layers of lasagna sheet, bolognese sauce, white sauce and cheese ending with white layer on top. Sprinkle with shredded cheese on top and bake).
Cover the baking tray with aluminium foil. Bake the lasagne tray in preheated oven @ 180 C for 35-40 minutes.
Remove foil and bake for 5 more minutes till the cheese on top is golden brown. (Keep the top grill on). The vegetarian lasagne is baked. Remove from oven and sprinkle some dry parsley on it and serve.
Cut lasagne into pieces with a knife and remove gently and serve it hot. (You can cool the lasagne and then cut into pieces and freeze upto 3 months).
Enjoy piping hot vegetarian lasagne.