Vegetable lasagne with vegan béchamel sauce

• For 6 people
• Preparation time (dont cuisson) : 90 minutes
• Cooking time : 45 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Vegetable Filling
  • Olive oil : 2 tablespoons
  • Onion : 1 medium, finely chopped
  • Garlic : 3 cloves, minced
  • Zucchini : 2 medium, diced
  • Bell pepper : 1 large, diced
  • Eggplant : 1 small, diced
  • Mushrooms : 8 ounces, sliced
  • Spinach : 4 cups, chopped
  • Tomato sauce : 2 cups
  • Dried oregano : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Vegan Béchamel Sauce
  • Vegan butter : 4 tablespoons
  • All-purpose flour : 1/4 cup
  • Unsweetened almond milk : 3 cups
  • Nutritional yeast : 1/4 cup
  • Garlic powder : 1/2 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Lasagne sheets : 12 sheets

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Vegetable Filling
• Heat olive oil in a large pan over medium heat.
• Add the onion and garlic, and sauté until softened.
• Add the zucchini, bell pepper, eggplant, mushrooms, and spinach. Cook until the vegetables are tender.
• Stir in the tomato sauce, dried oregano, salt, and black pepper. Simmer for 10 minutes.
• Vegan Béchamel Sauce
• In a saucepan, melt the vegan butter over medium heat.
• Whisk in the all-purpose flour until well combined.
• Gradually pour in the almond milk, whisking constantly to avoid lumps.
• Stir in the nutritional yeast, garlic powder, salt, and black pepper.
• Cook the sauce until thickened, stirring occasionally.
• Assembling the Lasagne
• Preheat the oven to 375°F (190°C).
• Spread a thin layer of the vegetable filling on the bottom of a baking dish.
• Place a layer of lasagne sheets on top of the filling.
• Spread a layer of the vegan béchamel sauce over the lasagne sheets.
• Repeat the layers until all the filling, sauce, and lasagne sheets are used, ending with a layer of sauce on top.
• Cover the baking dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the lasagne sheets are cooked through and the top is golden brown.

Tips

• You can customize the vegetable filling by adding your favorite vegetables or substituting with seasonal options.
• Leftover lasagne can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Information

• Lasagne is a versatile dish that can be made with various fillings and sauces. This vegan version is a delicious and healthy alternative to the traditional meat and cheese lasagne.
• Béchamel sauce is a classic French sauce made with butter, flour, and milk. This vegan version uses plant-based ingredients to achieve a creamy and flavorful sauce.