Rezept VEGANE LASAGNE mit Nuss-Bechamel-Soße | schnell & einfach selber machen | VEGANES REZEPT

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

savoy cabbage

🥗Healthier: collard greens

💰Cheaper: green cabbage

Collard greens are nutritious and can be used similarly, while green cabbage is often cheaper.

Prepare the vegetable sauce by heating the Bratöl in a pan.

Chop and sauté the Zucchini, Champignon, Zwiebeln, Knoblauch, Stangensellerie, Frühlingszwiebel, Karotten, and Fenchel until softened.

Add the dried Oregano, Thyme, Gemüsegrundstock, Tomatenmark, and Agavendicksaft to the vegetable mixture.

Stir in the canned chopped tomatoes and let simmer.

For the nut béchamel, melt the vegan butter or margarine in a saucepan.

Whisk in the Dinkelmehl until combined, then gradually add the Haferdrink, stirring continuously until thickened.

Blend the Cashewkerne and additional Knoblauchzehe with the mixture, then stir in the Hefeflocken and Gemüsegrundstock.

Layer the vegetable sauce, nut béchamel, and Lasagneplatten in a baking dish, seasoning with Chiliflocken, Petersilie, salt, and pepper as desired.

Bake the lasagna until golden and bubbly.

Cooking Techniques

Spice Level:

Dietary

Allergens