Vegan Zucchini Lasagna
Main Dishes • European
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 15 fl oz
- Wheat Flour 0 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.
Step 5
Place in a preheated oven at 355°F for 30 minutes. Allow to cool slightly before serving.
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