LASAÑA DE VERDURAS VEGANA
Do you want to learn more about vegan cooking? In Cooking with Loren we teach you how to prepare a delicious Vegan Vegetable Lasagna. Dare yourself!
- 2 onions
- 1 red pepper and 1 green pepper
- 2 purple aubergines and 2 elongated aubergines
- 2 zucchini
- 3 or 4 ripe tomatoes
- Oil, salt and pepper
- 4 tablespoons of rice or chickpea flour
- 400 ml of vegetable cream (soy, oatmeal or spelled)
- Organic margarine (this is optional, you can use oil)
- Placas de lasaña
Peel and slice the vegetables and put them in a large frying pan to cook. They are arranged in layers by putting the tomato on top, add a little oil and simmer until we see that the vegetables are cooked. It reserves.
Prepare a bechamel with the vegetable cream, the rice or chickpea flour (the one in the photo is rice), a sprinkle of ground black pepper, a little oil and salt. We put everything together in the blender and mix it well.
Spread a rectangular baking dish with vegetable margarine, if you want to avoid you can spread the base of the dish with oil. We put a very thin layer of the bechamel on the bottom. Next we add the lasagna plates, on top of the plates we put the preparation with the vegetables. I like that I keep two layers, that is: plates, vegetables, plates, vegetables, plates.
When we have it placed in the source, we add the rest of the bechamel on top, and if we want we add a few touches of margarine. About 45 minutes in the oven at 180º C.
It can be frozen once made.