Vegan Zucchini Lasagna

Main Dishes | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from a collection of recipes by Anna Johnson.

Ingredients

Ready-made dry lasagna sheets - 10 pieces
Courgette - 3 pieces
Onion - ½ piece
Olive Oil - 3 tablespoons
Soy Vanilla Milk - 17 fl oz
Wheat Flour - 2.5 oz
Nutmeg - a pinch
Salt - to taste

Step by Step guide

Step 1

Prepare the béchamel sauce. Place a pot on low heat and add the flour, salt, nutmeg, and 2 tablespoons of olive oil. While constantly stirring, gradually pour in the soy milk. Continue stirring until it reaches the consistency of thick sour cream. Once the béchamel sauce cools, beat it with a mixer to achieve a lighter texture.

Step 2

Slice part of the zucchini lengthwise into long strips and cut half of the zucchini into rounds for garnish, then sauté them in vegetable oil along with the onion.

Step 3

In boiling salted water with a drop of olive oil, add the lasagna sheets and cook for 5 minutes. Carefully remove them from the water and lay them on a flat surface.

Step 4

Grease the bottom of the lasagna dish with vegetable oil. Then layer the lasagna sheets, béchamel, zucchini, and repeat for 5 layers. The top layer will be béchamel with zucchini rounds on top.