Vegan vegetable lasagna

Ingredients :

For the ratatouille:

• 1 eggplant
• 1 pepper
• 1 onion
• 2-3 zucchinis
• 1 clove of garlic
• 2-3 fresh tomatoes
• 1 can of crushed tomatoes
• Herbs of Provence, salt and pepper.

For the béchamel:

• 3 tbsp olive oil
• 2 tbsp flour
• 1 tbsp cornstarch
• 50 cl of Dam unsweetened almond milk
• Salt, pepper

Preparation :

For the ratatouille:

1. Preheat your oven to 180°C.
2. Brown the onion for a few minutes in a little olive oil.
3. Dice the eggplant, pepper, onion, zucchini and garlic into small cubes.
4. Add the diced vegetables (except the tomatoes) and simmer for about ten minutes over medium heat.
5. Add the diced fresh tomatoes and crushed tomatoes, stirring.
6. Season with herbes de Provence, salt and pepper.

For the béchamel:

1. Meanwhile, in a small saucepan, Heat the olive oil over medium heat.
2. Add the flour and cornstarch, mix quickly with a whisk to form a roux.
3. Pour in the almond milk and whisk until the mixture thickens.
4. Add salt and pepper.

For assembly:

1. In a lasagna dish, place a layer of vegetables, a layer of béchamel, then a layer of pasta.
2. Repeat the operation three times.
3. Bake the lasagna for 35 minutes at 180°C.
4. Enjoy hot with a salad for example.

Service :

Serve with a green salad, ideal for a convivial meal.

💡The Dam +:

Add some fauxmage on top for extra melt-in-your-mouth texture!