Zutaten
Tomato Sauce
- 1 box Lasagna Sheets
- 250 gr Diced Tomatoes
- 250 gr Tomato Passata or just 500 grams of Tomato Passata
- 500 gr Spinach
- 250 gr White Beans
- 250 gr Chickpeas
- 1 Zucchini is not included in the cooking
- 1 Onion
- 2 Garlic Clove
- 1 tbsp Olive Oil
- Spices: Basil, Oregano, Salt, Pepper, Chipotle or Chili
- 50 ml Red Wine OPTIONAL
Béchamel Sauce
- 25 gr Spelt Flour
- 25 gr Plant-Based Butter
- 300 ml Oat Milk
- 3 - 4 tbsp Nutritional Yeast
- Spices: Nutmeg, Salt, Pepper
- a little bit of vegan cheese OPTIONAL
- or vegan oat/soja cuisine that also makes the sauce a little thicker
Anleitung
Tomato Sauce
- Peel and chop onion and garlic. Cut zucchini into slices.
- Heat oil in a pan and fry onion and garlic.
- Add the beans and fry everything again for a short time. Deglaze everything with the tomato passata and the chopped tomatoes. Add the spices, red wine and the rest of the vegetables and simmer for about 10-15 minutes.
Béchamel Sauce
- Melt the butter in a pot, add flour and mix well. Then slowly add the milk while stirring. It is important to stir everything so that no lumps form. Then add spices, some nutritional yeast and if necessary vegan cheese/cuisine. Let the sauce simmer for about 10 minutes, then stir again.
Lasagne Layers
- First, pour a portion of the tomato sauce into the casserole dish, then place the zucchini slices on top. Now add the lasagna sheets and make sure that you press them well into the sauce so that the slices are well done. Spread some of the béchamel sauce on the lasagna sheets and layer the lasagna this way. Finish the lasagne with the rest of the tomato sauce, some béchamel sauce and I have added some vegan cheese on top!
- Now put the lasagna in the oven for about 30 - 35 minutes.