Italian vegetables lasagna

During these days I often dream about traveling. 
If not by car or plane, I travel a least in my kitchen. 
Today I bring Italian vibes to Berlin and invite you to join me.
    

vegane Lasagne mit ganz viel Gemüse

Ingredients for 3-4 persons: 

Vegetables:
1 big red paprika 
1 eggplant 
1 zucchini 
1 tbs oil 

Tomato-sauce:
1 onion 
1 tbs olive oil 
2 tbs tomato puree
600g tomatoes or 500g sieved tomatoes 
basil 
salt and pepper 
a pinch of sugar 

Lasagna sheets

Mustard-yeast-sauce: 
2 tbs nutritional yeast flakes
4 tbs flour 
2 tbs margarine 
1/2 tsp salt 
2 tsp mustard 
300 ml water 

 

basil leaves    


Preparation: 
Wash and clean the vegetables. Cut them into pieces. 
Heat oil in a pan and sauté the vegetables. 


Slice the onion into cubes, heat olive oil and glaze over. 

Remove the tomatoes from the stalk and skin and cut them into stripes.

Let the tomatoes and the tomato puree boil briefly.

If possible take fresh tomatoes. But if you want to save time, you can also take sieved tomatoes ;) 
Spice with basil, salt, pepper and sugar. 

Layer vegetables, tomato sauce and lasagna sheets in a casserole. Start with vegetables and finish with tomato sauce. 

Cover your lasagna with aluminum foil and bake it at 200°C for 40 minutes in the oven. 
    

I tried different styles for the perfect white „cheese“ sauce. My favorite is mustard-yeast-sauce. 
Sweat yeast flakes and flour, deglaze with water and stir in mustard and salt. 
After some time the sauce will have a soft consistency. 
Pour the sauce on your lasagna and bake it for another 15 minutes. 

After a while the sauce becomes brown. 
Serve with fresh basil leaves, but Caution: it is hot!

vegane Lasagne mit Sauce aus pflanzenbasierten Zutaten
Sauce links: Mandelmus, Sauce rechts: Senf-Hefeflocken

What do you cook for a culinary journey?
I am looking forward to your comments. 

#lasagna #vegan #plantbased #dairyfree  

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