Ingredients

Adjust Servings:

	lasagna pasta sheets make sure it's eggs free!
	For the Filling:
	210 gr of mushrooms
	1 tsp of salt
	1 tsp of black pepper
	1 tsp of paprika
	1 tsp of oregano
	1 aubergine
	2 courgette
	800gr of canned tomatoes
	1 medium onion
	260gr of minced soy
	For the Béchamel Sauce
	1 tsp of nutmeg
	750mL of vegetable drink make sure it´s unsweetened!
	vegan cheese (optional)
	1 onion
	3 stalks of celery
	1-2 tbsp vegan butter
	flour as needed

Nutritional information

2126

Calories

38gr

Fats

367gr

Carbs

40gr

Sugars

60gr

Fiber

101gr

Protein

0gr

Added Sugars

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Features:

Cuisine:

Italian

1hr 30min
Serves 8
Medium

Ingredients

lasagna pasta sheets
make sure it's eggs free!
For the Filling:
210 gr of mushrooms
1 tsp of salt
1 tsp of black pepper
1 tsp of paprika
1 tsp of oregano
1 aubergine
2 courgette
800gr of canned tomatoes
1 medium onion
260gr of minced soy
For the Béchamel Sauce
1 tsp of nutmeg
750mL of vegetable drink
make sure it´s unsweetened!
vegan cheese
(optional)
1 onion
3 stalks of celery
1-2 tbsp vegan butter
flour
as needed

Directions

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Steps

1 Done	Preparing the Béchamel: In a medium saucepan add the vegetable drink followed by the onion cut in 4, bay, nutmeg & seasonings. Place the saucepan over low heat and stir every now and then;
2 Done	Preparing the filling: Chope and prepare all the ingredients for the filling: slice the onion and the mushrooms, mince the garlic, and cut into small cubes the aubergines and courgettes;
3 Done	In a large saucepan placed over medium heat, add the oil followed by the onion, garlic, celery and salt. Sweat the mix down for around 4-5 minutes.
4 Done	Add the courgette, aubergine, mushrooms and mixed herbs. Turn the heat down lower, pop a lid on & allow the mix to cook for 5 minutes.
5 Done	Add the vegan mince & stir well. Cook for 2-3 minutes;
6 Done	Add the chopped tomatoes, pop the lid on and let the mix cook over low heat for 10-15 minutes.
7 Done	Continuing with the Béchamel: In a saucepan add the vegan butter and place the pan over low heat;
8 Done	When the butter is melted, add the flour. Using a spatular mix it well and cook it for a couple of minutes. It should resemble a paste-like consistency.
9 Done	Gradually whisk in the infused vegetable drink, a little at a time. Once you’d added all the vegetable drink, the béchamel should be creamy, if you want to make it cheesy add vegan cheese;
10 Done	Preheat your oven to 180 degrees C.
11 Done	Assembling Everything: Build your lasagne in your oven proof baking dish, a layer at a time (I like to do – pasta sheets, filling then béchamel). Repeat this until you have filled your dish. Making sure the top layer is béchamel and vegan cheese.
12 Done	Bake the lasagne in the oven for 45 minutes. Serve it hot.

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