Vegetarian Lasagna – soybeans, tomatoes, cheese and spices

Serving 4 persons

Lasagna Pasta, lasagna and I used pre-cooked “no boil lasagna” and must not boil, just soak it in warm water

  • 3 plum tomatoes – good and red madurito
  • 2 cups cooked soybeans
  • 2 cups mozzarella cheese – ralladito
  • Sprig of fresh cilantro
  • Fresh basil leaves
  • 1 / 4 cup Parmesan cheese
  • Dried parsley
  • salt and pepper to taste (I used sea salt)

Soybeans : Ingredients:

  • 2 cups dried soy beans – from the smallest
  • 2 cups vegetable stock – use two cubes of vegetable concentrates
  • 1 cup tomato puree – or replaced with spicy Italian sauce
  • 3 cloves garlic
  • Sofrito – 2 tablespoons
  • bell pepper – diced 1 large
  • 1 tablespoon soy sauce
  • Handful of fresh basil leaves
  • Salt to taste or 1 / 2 teaspoon adobo



In a pan fry in olive oil, the sauce, onion and garlic and then add the broth with soy and simmer for 10 minutes to absorb the dried bean soup while you add the tomato sauce, marinade, the cilantro and peppers. Let simmer 15 minutes stirring. Once cooked the stew, turn off heat and add the basil leaves for flavor with the remaining vapor.


The paste is used as pre-cooked pasta but you can use a regular lasagna. I put just a little soak in warm salt water and was ready to put in layers. If you use a regular, follow the process of boiling it longer. Use a square pan and wet with a little olive oil on the bottom. Then put a layer of lasagna pasta around the mold first vertically and then horizontally. Now place a flat soy cheese then mozzarella, parmesan, pasta and another up at the top end with lots of cheese, tomatoes, a little olive oil, parsley and pepper. Bake at 375 degrees for 20 minutes covered with foil and then 8 minutes without cover to brown the cheese.