Shopping list (6 people)
- 500 gr lasagna sheets
- 2 medium onions
- 1 can plum tomatoes
- 1 aubergine
- 1 courgette
- salt & pepper & garlic powder & dry parsley & nutmeg
- 1 stock cube
- 2 cups of soy milk
- 1 tablespoon of vegan butter
- 2 tablespoons of nutritional yeast
- 2 tablespoons of plain flour
- 1/4 cup white wine
- 300 gr white or mixed mushrooms
- 1 can of cooked carrots
- 1/4 cup of olive oil
- 1 tablespoon of lemon juice
Heat in a saucepan 1/4 cup of olive oil and add the onions chopped finely. When slightly cooked add the can tomatoes (chop the plum tomatoes or buy chopped canned tomatoes). Then season with salt, pepper and garlic. Add the courgette, aubergine, mushrooms, carrots chopped finely (the smaller the better). Pour in the wine, 2 tablespoons of water and the stock cube. Cook for 5-10 minutes.
Make the lasagna by layering the vegetables with the pasta 3x, finish with a layer of pasta.
In another saucepan make the bechamel sauce:
heat the milk (2 cups) with a dash of nutmeg, salt, pepper and the butter. When the butter is melted sift in the flour, add the nutritional yeast and 1 tablespoon of lemon juice.
When the sauce is thick pour it over the lasagna.
You can sprinkle with vegan parmesan - check the recipe here
