Vegan Lasagna with Cauliflower Béchamel
This lasagna is so delicious I can’t believe it’s vegan and gluten-free! It’s our family’s “go to” for weeknight dinners!
3 x capsicum, seeded and roughly sliced.
2 x aubergine, thinly sliced 5mm lengthways.
2 tablespoons extra virgin olive oil.
65g spinach, washed.
250g of gluten free lasagna pasta sheets.
1 large cauliflower, florets chopped.
1/2 teaspoon nutmeg.
1/4 cup of plant-based milk.*
500g of mushrooms, washed and finely diced.
1 tablespoon, extra virgin olive oil.
3 cloves of garlic, finely sliced.
A small bunch of basil, the stalks finely diced and the leaves left aside for garnish.
2 x 240g can of Italian Plum Tomatoes
1 tablespoon of capers
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