Mix the soy vita with the water, fold in the low-fat quark, eggs and marrow.
Let everything stand for 20 minutes. In the meantime, heat the butter in a saucepan and sauté the cleaned and diced vegetables until translucent.
Dust with flour, add the peeled and diced tomatoes and let them boil. Add the finely chopped garlic clove, the bay leaf spice and the basil, season with sea salt and pepper. Remove from heat and mix with the soy vita quantity. For the bechamel sauce, heat the butter in a saucepan and stir in the flour. Add the milk, stirring vigorously.
Season with salt, pepper and nutmeg and simmer for ten minutes. Add the Parmesan cheese to the sauce form. Briefly make lasagna sheets in salted water.
Grease an ovenproof dish and layer the soy vita, the béchamel sauce and the lasagna sheets. Top with the sliced mozzarella, bake in the oven heated to 200 degrees for 20 minutes and serve on the spot. Tip: You can also cook the lasagna without soy. Mix curd cheese with 100 g Emmentaler and a quarter cup of breadcrumbs.
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