🍝 Roasted Vegetable Lasagna

Ingredients

• 🍝150 g lasagna sheets
• 🍆1 medium aubergine
• 🥒1 medium courgette
• 🍅400 g crushed tomatoes
• 🫙300 ml vegan béchamel sauce
• 🧅1 medium onion
• 🫒1 1/2 tbsp olive oil
• 🧄2 cloves garlic

• Recipes with aubergine
• Recipes with courgette
• Recipes with onion

Method, step by step

1. Roast the sliced aubergine and courgette in the oven at 200°C with oil and salt for 20 minutes.
2. Sauté the onion and garlic, add the crushed tomatoes and simmer the sauce for 10 minutes.
3. Assemble the lasagna, alternating pasta sheets, tomato sauce, roasted vegetables and vegan béchamel.
4. Bake covered at 180°C for 20 minutes, then uncovered for 10 more minutes to brown the top.