Ingredients Serves 3
- 6 lasagna sheets
- 7 oz/200 g broccoli and/or cauliflower
- 1 carrot
- 1 bell pepper
- 3 tomatoes
- 0.7 oz/20 g parsley
- 6 tbsp oil
- 2 pints/950 ml soy or almond milk
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/3 tsp ground nutmeg
- 2 tsp salt
- 1/2 tsp pepper
- 2 tbsp bread crumb
Peel the carrot. Remove the seeds from the bell pepper. Cut the carrot, bell pepper, broccoli and cauliflower into small cubes.
Chop up the parsley, dice the tomatoes.
Heat up 2 tbsp oil in a skillet, add the carrot, bell pepper, broccoli and cauliflower and cook 10 minutes over medium-low heat, stiring occasionally.
Cook bechamel sauce. In a saucepan heat the oil over a gentle heat. Add the flour and using a wooden spoon, stir constantly.
Begin adding the milk little by little and keep stiring with a whisk. Add spices: basil, oregano, salt, pepper and nutmeg. Bring to a boil, stiring constantly. Cook until the sauce thickens and begins to bubble, then remove from heat.
Place 3 lasagna sheets in a baking dish, top with tomatoes and sprinkle with chopped parsley. (Check on the package whether your lasagna sheets require boiling before cooking. If they do, cook them before assembly).
Spread one half of bechamel sauce. Make sure that the sauce covers the lasagna sheets thoroughly.
Add another layer of lasagna sheets, arrange the roasted vegetable evenly across the top of lasagna sheets.
Spread bechamel sauce on top of the vegetables.
Sprinkle with the bread crumbs. Put the dish into the oven and bake at 350 F/180 C for 35-40 minutes. Serve hot.