Vegan Lasagna recipe

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?

What do you need to cook Vegan Lasagna recipe  

Kitchen supplies

Stylish Cookware Set 4-piece

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Royal Water Glass and Juice Glass

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Handy Kitchen Helper

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Preparation of Vegan Lasagna recipe

Time needed 35 minutes

1. 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 ;)
   
2. 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.
3. 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.
4. Continue until you have more layers of eggplant, zucchini, tomato sauce and finish with the béchamel sauce.
5. 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.