Lasagne di Pasta Fillo con verdure #7

tofu

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese offers a similar texture with fewer calories.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast provides a similar flavor profile.

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: mozzarella

Nutritional yeast is a cost-effective way to add cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

In a chopped onion cook the carrot, courgettes and mushrooms. Season with pepper, salt and a sprinkle of garlic powder.

Boil the potatoes in salted water.

Cook the peppers cut into strips separately from the other vegetables.

Blend the boiled potatoes with the besciamella and add minced basil. If necessary, add salt to the cream.

Grease a baking dish well and place a first sheet of phyllo pastry. Lightly grease the surface before overlapping a second sheet.

Spread 2-3 spoonfuls of carrots, courgettes and mushrooms, sprinkle with a little diced mozzarella and a little potato cream.

Place two more sheets of phyllo dough. Continue the layers until the ingredients are used up.

Complete the lasagna with the potato cream and the slices of smoked scamorza. Decorate with the strips of peppers.

Bake in a preheated static oven at 200 degrees for 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens