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Carasau bread lasagna with pumpkin and mushrooms
ingredients
servings
6
Carasau bread
250 oz
Cultivated mushrooms
400 oz
Delica pumpkin
1 unit
Vegan vegan bechamel
1 oz
Extra virgin olive oil
2 spoons
Food yeast flakes
2 spoons
Nutmeg
to taste
Salt
to taste
Pepper
to taste
first courses from world
Carasau bread lasagna with pumpkin and mushrooms
Carasau bread lasagna with pumpkin and mushrooms
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Carasau bread lasagne with pumpkin and mushrooms is a first of the holidays light and quick to prepare. Without eggs, milk and cheese.
preparation
step 1
After peeling and removing the seeds, cook the pumpkin with the method you prefer (baked, boiled or steamed).
step 2
Meanwhile clean the mushrooms and sauté in a pan with 1 tablespoon of oil, salt and pepper for about ten minutes.
step 3
When the pumpkin is ready, put it in the mixer. Drizzle with 1 tablespoon of oil, salt, nutritional yeast and nutmeg. Blend everything until you get a smooth cream.
step 4
Now that the ingredients are ready, we begin to compose the lasagna. Put a ladle of béchamel on the bottom of the pan, cover with the carasau bread to form a homogeneous layer, then pour in another béchamel, a few tablespoons of pumpkin cream and mushrooms.
step 5
Continue in this way until 5 layers are formed and the ingredients are used up.
step 6
Bake the lasagna in a static oven at 160 ° C for 50 minutes, then continue cooking for another 10 minutes at 180 ° C. Once the lasagna is baked, wait 15 minutes before serving.
