Vegan Zucchini Lasagna

6 servings

45 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 232
• Proteins: 7.2g
• Fats: 12g
• Carbohydrates: 25g

Ingredients

• Ready-made dry lasagne sheets: 10 pc
• Zucchini: 3 pc
• Onion: 0.5 pc
• Olive oil: 3 tbsp
• Soy milk: 500 ml
• Wheat flour: 70 g
• Nutmeg: pinch
• Salt: to taste

Cooking steps

1. Prepare béchamel sauce. Place a pot on low heat and add flour, salt, nutmeg, and 2 tbsp of olive oil. While constantly stirring, pour in soy milk in a thin stream. Keep stirring until it reaches the consistency of thick sour cream. Once the béchamel sauce cools down, whip it with a mixer to achieve a lighter texture.

   Required ingredients:

   • Wheat flour: 70 g
   • Salt:  to taste
   • Nutmeg:  pinch
   • Olive oil: 3 tablespoons
   • Soy milk: 500 ml

2. Slice part of the zucchini into long strips and half into circles for decoration, then fry them in vegetable oil with onions.

   Required ingredients:

   • Zucchini: 3 pieces
   • Onion: 0.5 piece
   • Olive oil: 3 tablespoons

3. In boiling salted water with a drop of olive oil, immerse the lasagna sheets and cook them for 5 minutes. Carefully remove them from the water and place them on a flat surface.

   Required ingredients:

   • Ready-made dry lasagne sheets: 10 pieces
   • Salt:  to taste
   • Olive oil: 3 tablespoons

4. Grease the bottom of the lasagna dish with vegetable oil. Then layer the lasagna sheets, béchamel, and zucchini in sequence for 5 layers. The top layer will be béchamel with zucchini slices on top.

   Required ingredients:

   • Ready-made dry lasagne sheets: 10 pieces
   • Wheat flour: 70 g
   • Zucchini: 3 pieces

5. Place in a preheated oven at 180 degrees for 30 minutes. Let cool slightly and serve.

   Required ingredients:

   • Zucchini: 3 pieces