Tonight's Vegan Lasagna Dinner
Ingredients
- 1 1/2 packets of gluten free lasagna sheets
- 1 cup of celery diced
- 1 medium eggplant diced
- 1 onion diced
- 2 cloves of crushed garlic
- 1 zucchini diced
- 1 packet of mushrooms diced
- 2 1/2 teaspoons of salt
- Pepper
- 2 tablespoons of olive oil
- 2 cans of crushed tomatoes
- 1 cup of almond milk
- 1 cup of spelt flour
- 2 tablespoons of vegan butter
- 1/2 cup of vegan cheese
Preparation
In a pan place the olive oil, diced vegetables, garlic, 2 teaspoons of salt, pepper and sauté for 15 minutes then add the canned tomatoes. Cook for 30 minutes on low heat.
In a saucepan add the butter and flour to make a roux. Once the roux is made add the milk, 1/2 teaspoon of salt, pepper, cheese and 1/2 cup of vegetable stock and whisk until smooth. Ensure the mixture has no lumps.
In a tray spread out the vegetables sauce then add the lasagna sheets and add some cream mixture. Repeat the process.
On the last layer of the lasagna add the sauce and all the left over cream mixture on top. Cook at 180 for 45 minutes.
