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Vegetable Lasagna

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

Broccoli head, 2 red peppers, pound of mushrooms, garlic, parsley, 1 or 1.5 packs of 500g pasta
For the sauce: 1 liter of unsweetened herbal milk (preferably almond), 2 tablespoons of flour, 2 tablespoons of vegetable margarine or other fat, 2 tablespoon of edible yeast

PREPARATION:

Make roux in a way to fry flour until it turns a golden color. Allow to cool down. Finely chop the garlic and parsley. Slice the vegetables and start baking them with a minimum of olive oil. Do not overload the pan. Add salt and pepper while baking.
When the vegetables are nearly done, boil milk, stir with a whisk and then add it to the cold roux. Continue to cook over low heat and stir until it starts to thicken. This is how you get vegan béchamel. Stir edible yeast.
Grease the pan and start placing lasagna. Ceramic pans work the best. Pour a little béchamel on the bottom and cover with pasta. I like to have little bit of warm water and wet pasta before just to make sure it cooks well.
Cover the layer of pasta with vegetables, sprinkle with parsley and garlic and pour in a few tablespoons of sauce. Cover with another layer of pasta, and repeat. For the top layer, leave a little bit more béchamel - it will give the lasagna a golden crust.
Bake for about 30 minutes at 180 degrees. When the top layer seems tempting, it's probably done. Take it out of the oven, cut it and put it back in the oven for another 10 minutes.
And that's it. I love it with parmesan (from cashew nuts) or almond pesto and arugula.

Source: Fresh.hr. The recipe has been prepared by Marko Ćustić. It is a property of Fresh.hr and further copying is not allowed.

Photo: Fresh.hr

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