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Vegetable lasagne

with thyme

20
40

min preparation time

MIN OF COOKING

INGREDIENTS

  • Lasagne sheets
  • 2 carrots
  • 1 parsnip
  • 1 leek
  • 200 g cauliflower
  • 200 g pumpkin
  • 1 onion
  • 2 cloves of garlic
  • 400 g chopped tomatoes
  • 200 ml plant milk (soya, almond, oat)
  • 2 tbsp flour
  • 2 tbsp vegan margarine
  • Salt, pepper, herbs (Marcel Senchou thyme, bay leaf, oregano)
  • A little olive oil

Prepare the tomato sauce :

  1. Sauté the chopped onion and garlic in a little olive oil.
  2. Add the chopped tomatoes, thyme, bay leaves and oregano.
  3. Simmer for 10 to 15 minutes.

 

Prepare seasonal vegetables:

  1. Peel and cut the carrots, parsnips and pumpkin into small pieces.
  2. Slice the leek and remove the cauliflower florets.
  3. Fry all these vegetables in a pan with a little olive oil for around 10 minutes, until they start to become tender.

 

Prepare the vegan béchamel sauce:

  1. Melt the margarine in a saucepan. Add the flour and mix well. Pour in the vegetable milk a little at a time while stirring, until you have a thick, creamy sauce. Season with salt, pepper and a pinch of nutmeg if you like.
  2. Assemble the lasagne: In a gratin dish, alternate layers of seasonal vegetable sauce, lasagne sheets and béchamel sauce. Finish with a layer of béchamel sauce.
  3. Cooking: Bake in a preheated oven at 180°C for approximately 30 to 40 minutes, until the top is golden brown.

THYM 16G

TO DISCOVER ALSO...

DISCOVER ALSO...