Vegan Lasagna


  • 4 lasagna pasta sheets which actually are flax tortillas
  • 1/4 cauliflower
  • 1 garlic clove
  • 1/4 eggplant
  • 100 g mushrooms
  • 1 leek
  • 2 tablespoons tomato sauce
  • little olive oil
  • sea salt, pepper


Use four flax tortillas as lasagna pasta sheets. Make them in the rectangular shape of lasagna pasta sheets. For bechamel sauce cook cauliflower with garlic clove in salted water and them chop it in a blender with little olive oil and water in which is cooked – to density a little thicker than dough for pancakes. Chop mushrooms into slices and fry on little olive oil until soften. Cut eggplant into cubes and fry it little on olive oil and water until soften and mix with tomato sauce. Chop leek and fry it also on little oil and water, then add salt and pepper. Then arrange layers: first little bechamel sauce, one lasagna pasta sheet, leek and mushrooms, bechamel sauce; then lasagna pasta sheet and eggplant and tomato sauce and little bechamel. Again lasagna pasta sheet and first layer, then all the rest + sprinkle little sesame and olive oil. Put in preheated oven on 180 degrees and bake until get nice golden color.

Vegan Lasagna

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