Vegan Vegetable Lasagne

Name: Vegan Vegetable Lasagne
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: 250 g Durum wheat lasagne sheets (egg-free); 300 g Courgettes; 300 g Aubergines; 200 g Peppers; 500 ml Tomato passata; 800 ml Unsweetened soya milk; 60 g Plain flour; 90 ml Extra virgin olive oil; 0.5 g Nutmeg; 5 g Basil; 8 g Fine salt

6 servings · Prep 40 min · Cooking 40 min · Medium

Lasagne with a vegetable ragù and a plant-based olive oil béchamel sauce, made without dairy or eggs.

Ingredients

Durum wheat lasagne sheets (egg-free)250 g
Courgettes300 g
Aubergines300 g
Peppers200 g
Tomato passata500 ml
Unsweetened soya milk800 ml
Plain flour60 g
Extra virgin olive oil90 ml
Nutmeg0.5 g
Basil5 g
Fine salt8 g

Allergens

Gluten, Soy
May contain traces of: Eggs.

Method

Dice the vegetables and sauté them in 40 ml of oil for 10 minutes; add the passata, basil and half of the salt and cook for a further 10 minutes.
To make the béchamel, heat 50 ml of oil, stir in the flour and then gradually whisk in the hot soya milk.
Cook while stirring until thickened; add the nutmeg and the remaining salt.
In a baking dish, alternate layers of lasagne sheets, vegetable ragù and béchamel for 4 layers.
Finish with a final layer of ragù and béchamel.
Bake in the oven at 190 °C for 35-40 minutes and leave to rest for 10 minutes.

Nutrition facts (estimate)

	Per serving (338 g)	Per 100 g
Energy	1657 kJ / 396 kcal	490 kJ / 117 kcal
Protein	13 g	3.8 g
Carbohydrates	45 g	13 g
of which sugars	8.7 g	2.6 g
Fat	17 g	5.1 g
of which saturates	2.3 g	0.7 g
Fibre	6.1 g	1.8 g
Salt	1.3 g	0.4 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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