Name: Creamy Vegetarian Lasagna Prepared with Homemade Béchamel Sauce
Yield: 2 servings
Ingredients: 0.5 zucchini; 0.5 onion; 1 garlic clove; 2.5 g of fresh oregano; 100 g of spinach; 0.5 cup of heavy cream; 25 g of grated grana padano; 1.5 lasagna sheet; 250 ml of vegetable broth; 1 tablespoon of olive oil; 1.5 tablespoon of butter; 1 tablespoon of flour; salt (according to taste); pepper (according to taste)

Creamy Vegetarian Lasagna Prepared with Homemade Béchamel Sauce

For this lasagna, you will use a classic cooking technique: preparing a homemade roux for the béchamel sauce. It is the base of many sauces, soups, and traditional stews. Once you master this technique, you are free to customize it endlessly!

Vegetarian Lasagna Public

Course: Main course

Preparation time: 0 minutes

Cost per serving: 0,83 €

Energy: 482 kcal / serving

Nutritional score:

Instructions

1. Preheat the oven to 220 degrees Celsius and prepare the broth. Cut the zucchini into slices no thicker than ½ cm.
2. Arrange the zucchini on a baking sheet lined with parchment paper and drizzle with most of the olive oil. Season with salt and pepper. Bake for 10 minutes. Leave the oven on. Meanwhile, finely chop the onion and crush or mince the garlic. Chop the oregano leaves.
3. Heat the butter in a wok or sauté pan, then sauté the onion and garlic over medium-low heat for 2 minutes. Add the flour and mix for 2 minutes. Add ⅓ of the broth and whisk until incorporated. Repeat this step twice with the remaining broth until you have a smooth sauce, then bring to a boil and cook for 1 more minute. Season with pepper.
4. Add the oregano and spinach to the sauce and let it reduce while stirring. Finally, add the Alpro Soya Cuisine cream and ⅓ of the grana padano, then season with salt and pepper. Grease the baking dish with a little olive oil or butter.
5. Pour a thin layer of sauce into the dish. Cover with lasagna sheets and press firmly. Then arrange a few slices of zucchini on top, followed by another layer of sauce. Repeat these steps until you run out of ingredients, but save some sauce for the final layer. Be careful! Avoid using too much sauce for each layer, as the lasagna sheets are fresh and do not need a lot of liquid to cook.
6. Finish the lasagna with a layer of sauce and sprinkle with grana padano. Bake for 20 minutes. Finally, serve on plates.