地nd lasagna.  Me also (why lie) and with the chill that is starting to get here, the hot dishes come in but very well. Then? It’s the perfect time to enjoy a delicious lasagna with seasonal vegetables, a delicious vegan bechamel sauce and a touch of garlic and chives that makes you feel great.

There are many ways to cook the filling for a lasagna: lightly fried, fried, steamed… I have chosen to slice the vegetables (very finely) and brown them in the pan with very little oil. It’s a bit of a long process because you can’t cook a lot of vegetables at once, but believe me: the result is worth it.

Ingredients
  • 1 kg. of zucchini
  • 1 kg. of eggplant
  • 50 ml. of olive oil
  • 2 garlic
  • Fresh chives
For bechamel:
  • 1 liter of vegetable milk (no sugar)
  • 40 g. of white wheat flour
  • 3 tbsp oil
  • 1 pinch of salt
  • 1 pinch of nutmeg
Preparation
  1. Clean the zucchini and aubergine and cut into slices. For this step, you can use a mandolin like this one.
  2. Heat a frying pan, add a little oil and start browning the aubergine slices in batches. Repeat the process, adding oil again in each batch until all the aubergine slices are cooked.
  3. Now cook the zucchini, following the procedure above.
  4. Prepare the lasagna pasta as directed by the manufacturer.
  5. Meanwhile, prepare the bechamel. Heat the vegetable milk in a saucepan and in a frying pan, toast the flour with the oil. When the flour acquires a toasted color, add the hot vegetable milk. Stir constantly with a whisk until the bechamel thickens slightly. add a pinch of salt and nutmeg at the end.
  6. Heat the oven to 220繙.
  7. Assemble the lasagna. Start by placing a little bechamel on the base, place a first layer of pasta, aubergine and bechamel. Continue with another layer of pasta, zucchini and bechamel sauce. Repeat the process until the vegetables are finished. Finally, cover with the rest of the bechamel sauce.
  8. Bake at 220繙 for 10 minutes.
  9. To finish, chop the garlic and fresh chives and mix with 50 ml. of oil.
  10. Serve the lasagna hot along with the garlic and chive oil on the side.
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