LASAGNA AL FORNO CON CARCIOFI E FUNGHI! OTTIMA PER LE FESTE!

Prepare the béchamel by combining oat milk, organic oatmeal, salt (or shoyu), 2 tablespoons of extra virgin olive oil, nutmeg, and pepper in a saucepan and cooking until thickened.

In a separate pan, sauté garlic, shitake mushrooms, artichokes, laurel, and sage in extra virgin olive oil until tender.

Layer the lasagna sheets with the sautéed mixture and béchamel in a baking dish.

Top with nutritional yeast flakes, dry tomatoes, and chili peppers before baking.

Bake the assembled lasagna in the oven until golden and bubbly.

Spice Level:

Dietary