Timbale of pasta with mushrooms
first courses from Italy
Vegan vegetable lasagna
Vegan vegetable lasagna
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Today I tried to make vegan lasagna, adding some almond milk before baking to make them even more creamy.
preparation
step 1
First, clean and cut the zucchini in pieces and let it brown in a frying pan with a vegetable butter and a garlic clove on moderate heat for about 10 minutes.
step 2
In the meantime, clean the green beans and boil them in a pot of boiling salted water for about 10/15 minutes, then drain.
step 3
Vegan Besciamella Take a pot and heat the rice milk with a grated nutmeg, as soon as there are bubbles off.
step 4
Meanwhile in another large pot pour the butter and let it dissolve.
step 5
Add the raining flour and continue to spin with a whip until you get a hazelnut roux.
step 6
Begin to add the hot milk gradually and continue to work with the whip, adjust salt and pepper and the vegan bechamel is made.
step 7
Vegan Lasagna Now take a 25/30 cm long roast and pour a little vegan bechamel.
step 8
Spread over 3 tablespoons of lasagna pasta, stuffed with zucchini, green beans, pieces of rice mozzarella and besciamella.
step 9
Continue to make two more layers like the previous ones and finally pour a glass of almond milk and drill the lasagna surface with a fork.
step 10
Add a sprinkle of salt and pepper and put in a hot oven at 200 ° for about 30 minutes, check with a fork that the dough is cooked.
step 11
Serve nice hot, here it is!