Seitan bechamel lasagna

1/2 cup finely chopped onion, celery and carrots
diced mixed vegetables (I used frozen--eggplant, pepper, tomato, squash, etc), 130 gram(s)
coarsely chopped seitan, 215 grams
Tomato Sauce, 1 cup
1/2 cup water
Olive Oil, 1.5 tbsp
Red Wine, 1 glass (3.5 fl oz) (can use white, but I had red open), can also omit.
Milk, nonfat, 2.5 cup
Whole Wheat Flour, 2 tablespoons
Potato Starch, 1.25 tbsp
Parmesan Cheese, grated, 30 grams
6 oven ready lasagna pasta sheets (102 grams)

to make the "meat" sauce: heat olive oil. saute' finely chopped onion, celery and carrots until brown, add seitan, brown. add water, tomato sauce, mixed vegetables, red (or white) wine. let simmer for approx 30 minutes.

make bechamel sauce by heating milk (don't let it boil). add flour and potato starch when milk is warmed, stir continuously over a low-mid heat until it thickens--should be thick enough that it's not "liquid" anymore.
TIP: (to really make this all tasty, cut up 1/3-1/2 onion and put in the milk while it heats--once it is warm, remove the onion and then continue with the recipe).

butter or grease a flat pan, lay 1-2 pasta sheets down, and then alternate the "seitan" sauce, bechamel and sprinkle parmesan cheese---repeat with pasta sheets down until all ingredients are finished....
bake in a pre-heated oven at 200C or whatever the oven ready pasta instructions are....

Number of Servings: 6

Recipe submitted by SparkPeople user MMP28145.