Who doesn’t like lasagna? And what if it’s vegan and gluten free? This was a great achievement here at home because I’ve really missed eating lasagna and being able to eat without feeling bad is a great achievement 🙂
You will need:
- olive oil;
- 1 big onion;
- 4 garlic cloves;
- 1 big tomato;
- 1 leek;
- 300 grams of mushrooms;
- 10 tbsps of tomato sauce;
- 800 ml of rice milk;
- 4 tbsps of corn starch;
- 12 lasagna gluten-free sheets;
- 2 packs of vegan cheese.
Start by preparing the stewed with olive oil, chopped onion, garlic cloves and chopped tomatoes.
Then add the broccoli, cauliflower, leek (sliced), mushrooms (sliced) and tomato sauce. Season it.
To prepare the bechamel sauce, combine the rice milk and the corn starch. Stir until boiling. Season with salt, pepper and nutmeg. Add to vegetables.
Meanwhile, add some boiling water on a tray and put the lasagne sheets. Attention, do not put more than one layer of sheets. As you put the sheets on the lasagna, put the others in the hot water. The sheets won’t stick together 🙂
The order of the lasagna is:
- Vegan cheese;
- Vegan cheese.
Put the lasagne in the oven at 220ºC for 30 minutes. It’s ready, bon apetit 🙂