November 18, 2019
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.
PREP TIME: 80 mins
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