Vegan Lasagna with asparagus and ginger
Sauces from Italy - Friuli-Venezia Giulia
translated by Italian with
Bechamel sauce with rice milk, gluten-free and light
Put in a saucepan the flour and olive oil. Warm up and slightly thicken. Meanwhile boil the rice milk, within which to put salt, pepper and grated nutmeg.
Once brought to a boil, remove the milk from the heat and even the pan with flour and oil. Take a whisk and add gradually the milk into the flour mixture and oil.
Mix thoroughly, so that no lumps are formed and once built around the rice milk, put the pan on the stove, stirring constantly, until the sauce thickens.
Once the mixture was brought to a boil, remove from heat and use it as a base for other sauces, pies, for lasagna, vegetable creams or any pasta to be done in the oven.