This vegetable lasagna is a wholesome and flavorful first course, perfect for a family lunch or a special occasion. This 100% plant-based recipe is incredibly easy to prepare.
5-6 people
1
First, prepare the béchamel sauce. In a small saucepan, combine the flour and extra virgin olive oil, then place over heat and whisk well until you get a smooth mixture.
2
When the mixture starts to simmer, gradually add the unsweetened soy milk, whisking frequently to fully incorporate all the ingredients.
3
Keep whisking to prevent lumps from forming, until the béchamel reaches a boil and thickens. Season with salt, pepper, and a pinch of nutmeg to taste.
4
Now you can assemble the lasagna layers: spread some béchamel and Mutti Pasta Sauce with Grilled Vegetables on the bottom of a baking dish, then add the first layer of lasagna sheets.
5
Continue with four more layers, alternating in this order: béchamel, sauce, and grated plant-based cheese.
6
Finally, bake in the oven at 180°C (350°F) for 30-35 minutes.
7
Once done, let the lasagna rest for about ten minutes before serving.
