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1
Preheat the oven to 375 degrees.
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2
Heat 2 tablespoons of the vegetable oil in a large saute pan over medium-high heat.
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3
Add the ground beef, breaking it apart with a wooden spoon as it cooks.
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4
Once it begins to brown, add the minced garlic and the herbes de Provence.
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5
Stir the tomato sauce into the meat, bring it to a simmer, and remove from the heat.
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6
Add salt and freshly ground pepper to taste.
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7
To make the bechamel sauce, heat the margarine or oil in a saucepan over medium heat.
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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.
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9
Whisk in the soy milk, 1 cup at a time, keeping in mind that you might not need the whole quart.
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10
Stir in a good pinch of salt and freshly ground pepper to taste, and remove from the heat when creamy.
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11
Cook the lasagna sheets in a pot of boiling, salted water until they are almost cooked through but still a bit chewy.
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12
Drain, and coat with the remaining 2 tablespoons oil to prevent them from sticking together.
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13
To assemble the lasagna, pour about 1 cup of the bechamel into the bottom of an 8-by-11-inch ovenproof baking dish.
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14
Put a layer of lasagna sheets on top.
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15
Spread about 1 cup of the meat sauce on top of the lasagna.
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16
Then cover the meat sauce with another cup of the bechamel, followed by a layer of lasagna sheets.
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17
Repeat with the meat sauce and the bechamel until you have four layers, or until you run out of meat sauce.
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18
Finish with a layer of lasagna sheets covered with bechamel.
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19
Bake in the oven for 40 minutes, or until the top is golden brown.
