🍳 Vegan Vegetable Lasagna

Name: Vegan Vegetable Lasagna
Total time: 30 min
Yield: 4 servings
Ingredients: yellow onions 1 pc.; garlic cloves 1 pc.; eggplants 2 pc.; zucchini 2 pc.; red bell peppers 2 pc.; oil 2 tbsp; tomato paste 3 tbsp; chopped tomatoes 800 g; salt pinch; black ground pepper pinch; sugar pinch; dried herbs of Provence 1 tsp; vegan margarine 3 tbsp; wheat flour, Type 405 3 tbsp; soy drink 400 ml; ground nutmeg pinch; lasagna sheets 12 pc.; Vemondo Grating Delight 150 g

656 kcal · 30 min · 4 servings

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Ingredients

yellow onions 1 pc.
garlic cloves 1 pc.
eggplants 2 pc.
zucchini 2 pc.
red bell peppers 2 pc.
oil 2 tbsp
tomato paste 3 tbsp
chopped tomatoes 800 g
salt pinch
black ground pepper pinch
sugar pinch
dried herbs of Provence 1 tsp
vegan margarine 3 tbsp
wheat flour, Type 405 3 tbsp
soy drink 400 ml
ground nutmeg pinch
lasagna sheets 12 pc.
Vemondo Grating Delight 150 g

Instructions

1. Halve the onions and peel them. Cut them into fine cubes.
2. Peel the garlic and chop it finely.
3. Wash the eggplants and the zucchini. Cut off the ends and dice the vegetables.
4. Wash the peppers. Cut them in half. Remove the core and seeds. Dice the peppers as well.
5. Heat oil in a pot on high heat.
6. Fry the prepared vegetables in it for about 4 minutes.
7. Stir the tomato paste into the vegetables. Continue to fry for about 2 minutes.
8. Deglaze the pan with the chopped tomatoes.
9. Season the sauce with salt, pepper, sugar, and herbs of Provence.
10. Let the sauce simmer on low heat until you need it for layering.
11. Melt margarine in a pot on medium heat.
12. Add the flour and let it sweat briefly.
13. Deglaze the mixture with soy drink.
14. Stir regularly and let the sauce simmer for about 10 minutes.
15. Season the béchamel sauce with salt, pepper, and nutmeg.
16. Preheat the oven to 180 °C top/bottom heat.
17. Spread a thin layer of the béchamel sauce on the bottom of a baking dish.
18. Place a layer of lasagna sheets on the sauce.
19. Add a ladle of the vegetable sauce over the sheets.
20. Repeat the steps with the remaining ingredients.
21. Always end the layers with the vegetable sauce.
22. Sprinkle the vegan grated cheese evenly over the top.
23. Bake the lasagna in the oven for about 35 to 40 minutes until golden brown.
24. Take the finished lasagna out of the oven.
25. Let it cool down briefly before serving.
26. Serve the lasagna and enjoy your meal!

Nutrition per serving

kcal: 656
Protein: 23 g · Fett/Fat: 28 g · Carbs: 78 g