Recipe Vegetarian Lasagna Bechamel

Coat the bottom of a large lasagna pan with a thin layer of marinara sauce.

Recipe vegetarian lasagna bechamel. Put the vegetables that will be roasted in a baking sheet along with 6 cloves of garlic and drizzle with olive oil salt and pepper and roast them for about 20 25 minutes place cherry tomatoes with a couple cloves of garlic in a smaller baking dish and bake for 15 minutes heat up a large pan and heat up the olive oil. Add the oil to a pot on the stove and heat it at medium to high heat. Add the soy milk all at once and continue to stir and whisk you can alternate between a wooden spoon and a whisk and allow the sauce to gradually thicken.

Sauté until the onions are translucent. If using mushrooms cook them in a separate pan about 5 minutes or until golden. Add the zucchini and mushrooms.

Add the remaining vegetables except for the mushrooms if using and continue cooking until they are softer about 8 minutes. Add the chopped canned tomatoes stir well and cook for about 10 minutes. A layer of sweet potato goes next then lasagna sheets followed by béchamel sauce and tomato sauce.

Heat the oil and cook the shallots and then the garlic. Spread cheese over your lasagna and bake for about 30 35 mins. Sprinkle veggies with pecorino romano cheese and then another layer of noodles marinara sauce and mozzarella and pecorino cheese.

Add nutritional yeast salt and oregano and keep stirring until it thickens. 5 minutes until it s browned. To make the vegan cheese heat the cashew butter and soy milk then stir.

Cover sauce with layer of noodles cover noodles with bechamel sauce then spinach then an assortment of roasted vegetables. In a large skillet heat the onion and garlic over medium heat. Add tomato purée and agave syrup stir to combine and let it all simmer for approx.