Lightweight vegetarian lasagna will delight and refresh you. Prepare them for lunch or dinner and enjoy them.
Make a nice surprise for your family and friends with this great vegetarian lasagna.
- 250 g of lasagna;
- 1 l of saline water;
- 4 oz. of cooked tomatoes;
- One onion;
- 1/2 kg of porcini mushrooms;
- 3 + 2 tablespoons olive oil;
- 1/2 vegetable soup cube;
- 2 tablespoons of whole-wheat flour;
- 3 dl oat milk;
- 250 ml of soy cream;
- 100 g of tofu;
- 2 pinches of salt;
- 1/4 teaspoon ground black pepper;
- 1/4 teaspoon ground nutmeg;
- 1/4 teaspoon turmeric;
- One tablespoon chopped parsley leaf;
- 2 tablespoons sunflower oil.
Place the lasagna in boiling water. Cook them for three minutes, making sure that they don’t stick. Take them out and drain them. Fry the onions and the porcini mushrooms in the olive oil. Let it simmer for ten minutes. Add the vegetable soup cube, ground tomatoes, nutmeg and parsley. After cooking it,remove it from heat and leave it to cool.
In another bowl, add two tablespoons of olive oil and briefly fry the flour and pour over the oat milk. Stir it continuously until you get a smooth mix. Add the salt and soy cream. Stir it and leave it to cool.
Add sunflower oil on your baking tray. Cover the bottom with the lasagna. Separate one-third of the total amount of cooked tomatoes and pour them over the lasagna. Then, remove one-third of the total amount of fried porcini mushrooms and spread the over the tomatoes evenly.
On the top, add a quarter of the total amount of béchamel. Repeat this two more times. On the last row of lasagna add the remaining béchamel, in which you’ve put your tofu and turmeric. Preheat the oven and bake for 35 minutes at 180 degrees Celsius.