🍝 Roasted Vegetable Lasagna

Ingredients

• 🍝5.3 oz (150 g) lasagna sheets
• 🍆1 medium eggplant
• 🥒1 medium zucchini
• 🍅14 oz (400 g), about 1 3/4 cups crushed tomatoes
• 🫙1 1/4 cups (300 ml) vegan béchamel sauce
• 🧅1 medium onion
• 🫒1 1/2 tbsp (22 ml) olive oil
• 🧄2 cloves garlic

• Recipes with eggplant
• Recipes with zucchini
• Recipes with onion

How to make it, step by step

1. Roast the sliced eggplant and zucchini in the oven at 400°F (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 350°F (180°C) for 20 minutes, then uncovered for 10 more minutes to brown the top.