Sometimes you just crave bad food. A dripping cheese pizza, pasta to lick your fingers or another delicious Italian dish - How do the Italians stay so slim?! Coconut oil consists of 'medium-chain fatty acids' (MCVs). These are fatty acids that are converted in our body in a different way, so that they serve as a quick source of energy. In addition, it gives a long feeling of satiety, reduces your appetite so that you snack less and the fatty acids can kill harmful pathogens so that they can prevent infections. Sounds good right?
~ adv. ~
What do you need to cook Vegan Lasagna recipe
Kitchen supplies
Preparation of Vegan Lasagna recipe
- reheat the oven to 180 degrees and melt the coconut oil in a pan. Pick the twig of rosemary and cut it finely. Add the flour to the coconut oil and stir until it starts to discolour a bit. Add the soy drink in parts and bring to the boil while stirring. Season with salt and pepper. This will be your vegan béchamel sauce in this recipe ;)
- In the spring, cut the aubergines and courgettes into long slices of about 1/2 cm. Heat part of the oil and fry the aubergines until the slices are golden brown. Then add the rest of the oil.
- Now drain the peppers and divide 1/3 of the tomato sauce over the bottom of the lasagna dish. Place 1/3 of the zucchini, 1/3 of the eggplant, 1/3 of the béchamel sauce and finally the bell pepper over the tomato sauce.
- Continue until you have more layers of eggplant, zucchini, tomato sauce and finish with the béchamel sauce.
- Finally, chop the nuts into small pieces and sprinkle them over the dish. Bake in the oven for about 25 minutes until golden brown. Finally I sprinkled some pine nuts on top, but you can decide for yourself.
About this recipe:
how to make lasagna healthier, easy lasagna recipe, fitter platform
