Vegan Vegetable Lasagne
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 lasagne plate (s), depending on the shape size
For the sauce: (vegetable sauce)
- 200 g tofu, natural
- 1 onion (s)
- 0.5 ½ bell pepper (s), red
- 0.5 stick ½ leek
- 200 g broccoli, frozen
- 1 tablespoon olive oil
- 200 g canned tomato (s)
- 1 clove garlic
- 2 tablespoon soy sauce
- salt and pepper
- oregano
For the sauce: (bechamel sauce)
- 30 g mararine, or butter, vean
- 30 grams flour
- 250 ml milk, (oat milk)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Mash the tofu with a fork. Chop the vegetables. Heat the oil in a pan and fry the tofu and onions first, then the remaining vegetables. Deglaze with the soy sauce and season to taste. Add the tomatoes and cook for 10 minutes on medium heat with the lid closed. In the meantime, prepare a bechamel sauce. To do this, heat the margarine or butter, add the flour, stir and deglaze with the oat milk while stirring. Season and simmer briefly.
- Preheat the oven to 200 ° C.
- Grease a baking dish. Pour some vegetable sauce into the mold and then alternate layers of lasagne, vegetables and bechamel sauce in the mold. Finish with the bechamel sauce. Bake for 30 - 40 minutes at 200 ° C.
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