🫕 Vegan Vegetable Lasagna

Ingredients

• 🍆1 eggplant eggplant
• 🥒1 zucchini zucchini
• 🥕2 carrots carrots
• 🍄7 oz (200 g) mushrooms
• 🍅21 oz (600 g), about 2 1/2 cups crushed tomatoes
• 🍝9 oz (250 g), about 12 sheets lasagna sheets
• 🫘5 oz (150 g), about 1 cup cashews
• 🥛1 2/3 cups (400 ml) oat milk
• 🫙1 oz (30 g), about 1/3 cup nutritional yeast
• 🫒2 tbsp (33 ml) olive oil

• Recipes with eggplant
• Recipes with zucchini
• Recipes with carrot
• Recipes with mushrooms
• Recipes with oat milk

How to make it, step by step

1. Sauté the chopped eggplant, zucchini, 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 350°F (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.