lasagne
lasagne

Lasagna

  

November 18, 2019

Directions

Heat a large pan and add 2 tbsp olive oil, onion and garlic.

When soft, add mushrooms and sauté.

Add the carrot and zucchini and sauté for a couple more minutes until soft.

Finally add the spinach, salt and pepper to taste.

Combine the plant-based milk and stock in a bowl.

Add oil to a pan over medium heat and sift in the flour. Stir well. Cook for 5 - 10 minutes.

Slowly add the stock whilst whisking constantly. Keep doing so until the sauce is creamy.

In a baking tray place a layer of marinara sauce, then sauce, then lasagna and finally veggie filling.

Repeat this layering and finish with a layer from the sauce.

Sprinkle with the grated Violife.

Cover with tin foil and bake for 30 minutes at 180°C.

Uncover and bake for 10 more minutes.

made with love using

Violife Original Block

 

 

 

 

 

Ingredients

PREP TIME: minutes 80 mins

SERVES: 6

1 pack Violife Original Flavour Block, grated

1 pack Lasagna

1 large onion, diced

4 cloves of garlic, minced

75g flour

600g button mushrooms, chopped

2 carrots, diced

1 zucchini, diced

400g frozen spinach, thawed according to the package directions and squeezed

480ml unsweetened plant-based milk

700ml marinara sauce

240ml vegetable stock

6 tbsp olive oil

Parsley

Salt & pepper, to taste

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