🫕 Vegan Vegetable Lasagna

Ingredients

• 🍆1 aubergine aubergine
• 🥒1 courgette courgette
• 🥕2 carrots carrots
• 🍄200 g mushrooms
• 🍅600 g crushed tomatoes
• 🍝250 g lasagna sheets
• 🫘150 g cashews
• 🥛400 ml oat milk
• 🫙30 g nutritional yeast
• 🫒2 tbsp olive oil

• Recipes with aubergine
• Recipes with courgette
• Recipes with carrot
• Recipes with mushrooms
• Recipes with oat milk

Method, step by step

1. Sauté the chopped aubergine, courgette, carrots and mushrooms for 15 minutes.
2. Add the tomatoes and cook for 10 minutes to make the ragù.
3. Blend the soaked cashews with the oat milk and nutritional yeast for the béchamel.
4. Preheat the oven to 180°C.
5. Assemble the lasagna in layers: ragù, pasta sheets, béchamel, and repeat.
6. Bake covered for 30 minutes and uncovered for 10 minutes to brown the top.