Basil and vegetable lasagna

Do you love lasagna? Us too! That's why we have a delicious lasagne for you with vegan mince and a good portion of vegetables. Really delicious - see for yourself! The recipe was provided to us by @leepoynt. Thank you 🥰

75 mins

½ pack of Easy To Mix Hack

1 onion

1 clove of garlic

1 tbsp tomato paste

2 tbsp olive oil

100g mushrooms

1 carrot

½ zucchini diced

½ can chopped tomatoes

50ml red wine or vegetable stock

30g vegan butter

1.5 tbsp flour

250ml oat cream

200g lasagna sheets

150g vegan cheese, grated

½ tsp oregano

½ tsp nutmeg

½ bunch fresh basil, roughly chopped

Salt pepper

Mix the Easy To Mix Hack according to the instructions and chill.

Preheat the oven to 180 degrees fan.

Peel onions and garlic and chop finely.

Peel the carrot and cut into small cubes.

Wash the zucchini and cut into small pieces.

Clean and wash the mushrooms thoroughly and cut them into slices.

After the cooling time, fry the mince in a non-stick pan over low to medium heat. Then fry briefly on high heat.

Add oil, onion, garlic and the remaining vegetables and fry briefly.

Add tomato paste to the pan and stir in. Then deglaze with the red wine (or vegetable broth).

Add the chopped tomatoes, oregano and basil and season with salt and pepper and simmer for 10 minutes.

Prepare the béchamel sauce: Melt the butter in a small saucepan and add the flour, mix everything well with a whisk. Deglaze with the oat cream and simmer for about 5 minutes while continuing to stir. Season with salt, pepper and nutmeg.

Layers: Spread the minced vegetable sauce in a baking dish and cover with a thin layer of béchamel sauce. Then add a layer of lasagne sheets on top. Cover the pasta layer again with minced vegetable sauce and béchamel sauce, then place plates on top again. Fill the mold layer by layer. Start with sauce and end with sauce. Sprinkle the top layer with the cheese and bake the lasagna for about 30-40 minutes.

Sit back and enjoy.