Ingredients:
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130 g soya mince
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2 tablespoons soy sauce
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4 tablespoons tomato sauce
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300 ml water
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180 g kimchi
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100 g spring onion bottoms
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3 tablespoons olive oil
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80 g butter
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80 g white flour
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Milk of choice, as needed
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½ teaspoon ground nutmeg
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Pinch of black pepper
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Salt, to taste
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Bolognese sauce, as needed
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Pasta (lasagne sheets), as needed
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Béchamel sauce and cheese, as needed
Instructions:
1. Soak the soya mince with the soy sauce, tomato sauce, and water for 10 minutes.
2. Sauté the kimchi with the spring onion bottoms and olive oil for 5 minutes.
3. Add the soaked soya mince to the sautéed kimchi mix and cook for another 10 minutes, adding water as needed.
4. Melt the butter on low heat until it starts to brown.
5. Slowly add in the white flour, whisking as you go.
6. Once the flour and butter start to thicken into a paste, slowly add your milk of choice as you continue to whisk.
7. Sprinkle in the ground nutmeg, black pepper, and salt. Turn the heat off and continue to whisk as it cools.
8. Layer the bolognese sauce on the bottom, then a sheet of pasta, then the béchamel sauce and cheese, and repeat.
9. Let it sit overnight for the pasta to soak up the sauce.
10. Cook in the oven at 200 degrees Celsius for 30 minutes with foil on. Then cook for another 5-8 minutes without foil.