Saturday, 26 November 2011

Mom's vegan lasagna

I went spinning this morning and when I came back home, the house was smelling delicious. My mom was in the kitchen making a veggie lasagna. She roasted some vegetables before adding them to the dish, so each layer had a nice flavour. It was really good and I hope you make this, because it's good and good for you :)

1 package of spinach lasagna
1 eggplant

5 zucchinis

2 bell peppers (red and yellow - or whatever you have handy)
1/2 pint of cherry tomatoes
2 cups shredded collards

 tomato sauce (you can make your own or buy it ready)

bechamel sauce ( 1 cup vegan butter, 1/2 cup wholewheat flour, about 3 cups of almond milk, 1/c cup nutritional yeast, salt and pepper. Melt the butter, add the flour until blended. Start adding the milk until it's like a sauce, careful you don't add too much. When it's done, add the nutritional yeast for some yummy cheese flavour and the salt and pepper. )

Boil water and cook the noodles for about 13 minutes. Then you can start assembling the lasagna.
Put tomato sauce in the bottom of the baking pan (we used this one). Then the noodles, eggplant, more sauce, noodles, zucchini, sauce, bell peppers, noodles, bechamel sauce, collards, noodles, sauce, zucchini, noodles sauce and some cherry tomatoes on top if you'd like.
Bake for 40 minutes at 370F.
Here's the final product:


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