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Vegan Lasagne

1
985
Kitchen Italian
Calorie content 135 kcal
Portions 8 port.
Cooking time 70 minutes
Proteins * 10.1 gr.
Fats * 9.4 gr.
Carbohydrates* 15 gr.
* per 100 gr. product
Vegan Lasagne
Content

Vegan lasagna is made with vegetables. Seasonal vegetables or any others that are available on the shelves in stores can be used. The traditional Bechamel sauce can be replaced with cheese and garlic. You can even freeze such a dish for future use and then reheat it in the microwave.

Ingredients

Cooking process

step 1 out of 8
Brush the lasagna sheets on both sides with olive oil.
step 2 out of 8
Wash the zucchini, pat dry with paper towels and grate on a coarse grater. Wash the basil and chop finely with a knife. Pass the garlic through a press.
step 3 out of 8
Put the zucchini in a skillet, add the garlic, stir, add 2 tablespoons of water and simmer for 5 minutes over low heat, the zucchini should become soft.
step 4 out of 8
Remove the pan from heat, add 150 grams of ricotta, basil, salt and pepper to the zucchini, stir.
step 5 out of 8
Grease a baking dish with olive oil, place a lasagna sheet on the bottom, put half of the squash filling on it, cover with another sheet of dough.
step 6 out of 8
In the next layer, put half of the tomatoes in their own juice, cover with a sheet of lasagna.
step 7 out of 8
Then spread out the rest of the zucchini and place a sheet of lasagna on top. Put the tomatoes in their own juice on it, cover with the last sheet of lasagna. Top off with ricotta and grated cheese.
step 8 out of 8
Place the lasagna dish in an oven preheated to 200 degrees for 30 minutes. Cool the finished lasagne a little and serve.

Bon Appetit!

 

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Comments (1) 1

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Liubovi 30-04-2021 11:38
Read more about veganism.
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