Vegan Zucchini Lasagna
6 servings
45 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
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.
- 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.
- Courgette: 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.
- No-boil 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.
- No-boil lasagne sheets: 10 pieces
- Wheat flour: 70 g
- Courgette: 3 pieces
5
Place in a preheated oven at 180 degrees for 30 minutes. Let cool slightly and serve.
- Courgette: 3 pieces