๐Ÿ…๐ŸŒฑ๐Ÿ… Vegan Lasagne ๐Ÿ…๐ŸŒฑ๐Ÿ…

vegan lasagne multip img ebeb



๐Ÿ…๐ŸŒฑ๐Ÿ… Vegan Lasagne ๐Ÿ…๐ŸŒฑ๐Ÿ…

Everyone needs a good lasagne recipe!
This one is loaded with spinach as well as zucchini, mushrooms, capsicum, onion and garlic. Tasted great. ๐Ÿ‘Œ

Tomato sauce:

1 litre passata
2 tbsp tomato paste
Pinch sugar
1 tbsp olive oil
1 diced brown onion
3 cloves minced garlic
1 tbsp basil
1 tbsp oregano
1 tbsp thyme
2 chopped zucchini
1 chopped red capsicum
10 chopped cup mushrooms

Cook onion in olive oil until soft. Add zucchini, capsicum, garlic, mushrooms and herbs to the pan, saute for a couple of minutes, stirring.
Add all other ingredients. Bring to high heat then simmer, stirring occasionally, for 20 minutes.

Bechamel sauce:

3 tbsp Nuttelex buttery
2 tbsp plain flour
Unsweetened oat milk
Grated vegan cheese
Salt

Melt plant butter, add flour and cook, stirring for 1 minute.
Add oat milk in increments and cook, stirring until desired consistency (thick yet pourable).
Add in salt and vegan cheese, to taste.

Assembly:

Spread a spoonful of the tomato sauce over the bottom of a baking dish.
Layer lasagne sheets, tomato sauce, a big handful of baby spinach (spread out) and drizzled bechamel. Repeat.

Top lasagne with grated vegan cheese.

Cover with foil. Bake in oven at 200ยฐc for 35 mins. Reduce heat to 150ยฐc. Cook, uncovered for a further 15 mins.

Enjoy! ๐Ÿ˜‰

#veganmealideas #veganrecipes #veganlasagna #veganlasagne #plantbasedfood #plantbasedrecipes

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