Vegan roast vegetable lasagna

Creamy and filling vegan lasagna recipe made with award winning lasagna sheets from soybeans. Bakes in just 15 minutes.

Roasted vegetables:
1 red pepper
1 aubergine
1 zucchini
1 carrot
1 carrot
4 Shiitake mushrooms
1/4th small pumpkin
3 cloves of garlic
1 pinch of thyme
1 pinch of smoked paprika powder
1/2 pack Gafell lasagna sheets
Fresh parsely for topping

Special Béchamel:
50g pack dry roasted cashew nuts
1 pack silky tofu
1 pinch of nutmeg
1 pinch white pepper
Salt , pepper, olive oil

View the full recipe at Gafell for Informed Eaters →