Vegan Carrot Lasagne
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g carrot (s)
- 1 onion (s)
- 1 can tomato (s), peeled
- some olive oil
- some sugar
- 40 g mararine, vean
- 30 grams flour
- 250 ml vegetable stock
- 250 ml soy milk (soy drink)
- 12 plate (s) lasagne plate (s), more if required
- some breadcrumbs
- some margarine, vegan
Print Recipe
Pin Recipe Instructions
- Peel the carrots and onions and cut into small cubes, sauté in a little olive oil and then caramelize with a little sugar.
- Cut the tomatoes into small pieces and place on the carrots with the juice, simmer for approx.
- Melt 40 g margarine, stir in the flour. Gradually stir in the vegetable stock and soy milk, always adding a little liquid and waiting until it boils again.
- In a baking dish, first layer the tomato sauce, lasagne plates and the light sauce.
- Finally pour the light sauce over it, then sprinkle breadcrumbs over it and sprinkle flakes of margarine over it.
- Bake in the preheated oven at 180 ° C for approx. 30 - 40 minutes.
- Note:
- These quantities fit into my baking dish, it can be different. If there is not enough sauce, you can add vegetable stock.
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