Vegan Glutenvrij Diner Seizoensgerecht

Delicious Vegan Lasagna with Seasonal Vegetables

This delicious vegan lasagna packed with seasonal vegetables is not only healthy, but also incredibly tasty! The combination of fresh vegetables, flavorful tomato sauce, and creamy vegan bechamel sauce is a true delight for your taste buds. And the best part? You don't need any animal products to make this dish! This is a perfect meal to share with friends and family, or to freeze in portions for the days you don't feel like cooking.

Preparation Time
60 min
Difficulty
Gemiddeld
Servings
4

Ingredients

  • 2 zucchinis
  • 2 red bell peppers
  • 1 eggplant
  • 1 onion
  • 2 cloves of garlic
  • 800 grams of diced tomatoes (2 cans)
  • 2 tablespoons of olive oil
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  •  Salt and pepper to taste
  • 12 lasagna sheets
  •  For the vegan bechamel sauce:
  • 50 grams of plant-based margarine
  • 50 grams of flour
  • 500 ml of plant-based milk
  •  Nutmeg to taste
Nutritional Facts
fat 23
kcal 550
protein 17
carbs 72

Instructions

  1. 1 Preheat the oven to 180 degrees Celsius.
  2. 2 Dice the zucchinis, bell peppers, and eggplant into small cubes. Finely chop the onion and garlic.
  3. 3 Heat the olive oil in a large pan and sauté the onion and garlic until translucent.
  4. 4 Add the vegetables and cook for 5 minutes.
  5. 5 Add the diced tomatoes, oregano, thyme, salt, and pepper. Let the sauce simmer gently for 15 minutes.
  6. 6 Meanwhile, make the bechamel sauce. Melt the margarine in a pan, add the flour and stir well. Gradually add the milk, stirring constantly until you have a smooth sauce. Season with nutmeg.
  7. 7 Spread a layer of vegetable sauce on the bottom of a baking dish. Place lasagna sheets on top and spoon some bechamel sauce over them. Repeat until you run out of ingredients, ending with a layer of bechamel sauce.
  8. 8 Bake the lasagna in the oven for 30 minutes, until the top is golden brown. Let the lasagna cool for 5 minutes before slicing.