Policemans Lasagna

Directions

1. 1
   Preheat the oven to 375 degrees.
2. 2
   Heat 2 tablespoons of the vegetable oil in a large saute pan over medium-high heat.
3. 3
   Add the ground beef, breaking it apart with a wooden spoon as it cooks.
4. 4
   Once it begins to brown, add the minced garlic and the herbes de Provence.
5. 5
   Stir the tomato sauce into the meat, bring it to a simmer, and remove from the heat.
6. 6
   Add salt and freshly ground pepper to taste.
7. 7
   To make the bechamel sauce, heat the margarine or oil in a saucepan over medium heat.
8. 8
   Once the margarine has melted, add the flour all at once, and stir with a wooden spoon until the mixture has no lumps and begins to turn golden, about 5 minutes.
9. 9
   Whisk in the soy milk, 1 cup at a time, keeping in mind that you might not need the whole quart.
10. 10
    Stir in a good pinch of salt and freshly ground pepper to taste, and remove from the heat when creamy.
11. 11
    Cook the lasagna sheets in a pot of boiling, salted water until they are almost cooked through but still a bit chewy.
12. 12
    Drain, and coat with the remaining 2 tablespoons oil to prevent them from sticking together.
13. 13
    To assemble the lasagna, pour about 1 cup of the bechamel into the bottom of an 8-by-11-inch ovenproof baking dish.
14. 14
    Put a layer of lasagna sheets on top.
15. 15
    Spread about 1 cup of the meat sauce on top of the lasagna.
16. 16
    Then cover the meat sauce with another cup of the bechamel, followed by a layer of lasagna sheets.
17. 17
    Repeat with the meat sauce and the bechamel until you have four layers, or until you run out of meat sauce.
18. 18
    Finish with a layer of lasagna sheets covered with bechamel.
19. 19
    Bake in the oven for 40 minutes, or until the top is golden brown.