Vegetable Lasagne


I remembered that in a restaurant where I often used to go, they prepared lasagne this way, with a lot of different vegetables and béchamel sauce…so, why not try to “reproduce” them?

(for lasagne)
300 gr semolina flour
1 tablespoon oil
salt, turmeric
hot water
(for the bechamel sauce)
extra virgin olive oil
salt, pepper, nutmeg
1/2 liter milk plant
vegetables to taste

I started with the vegetables: 3 zucchini, a piece of pumpkin, 3 carrots, green beans, 1/2 aubergine. I chopped them all and cooked in a wok until tender.
While they cook you can start preparing the white sauce: more or less equal parts of flour and oil (about 50 gr) for the roux, then milk and flavorings. I always leave it not too dense, so that the pasta will cook better.
Once the sauce is ready, prepare the pasta. Flour, oil, salt, turmeric and water. Knead it well and then roll the dough, fairly thin; cut it and it’s ready (do not boil it now, it ‘ll cook later together with the lasagne)
When everything is ready, you can begin preparing the baking pan: a little olive oil, pasta, white sauce, vegetables, pasta and so on, until you’ve used up all the ingredients.
A drizzle of olive oil on top and a handful of nutritional yeast and then off in the oven for about 20min.

Chef: Pupazza from VeganBlog

  1. EleonoraNW3 12 August 2010 at 19:21

    Pupazza, I’m officialy a fan of yours!!! The picture is soooo inviting!!!

  2. Mimì 12 August 2010 at 20:42

    The photos are stratospheric, but your dishes are even more. Compliments

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