Vegetable Lasagna

Ingredients

6 servings

• 1 zucchini
• 1 eggplant
• 1 yellow onion
• 500 ml soy milk
• salt
• pepper
• 5 ml olive oil
• 500 g ground beef
• 70 g margarine
• 1 garlic clove
• 70 g flour
• 1 ball of buffalo mozzarella
• 1 bag of grated Comté cheese
• 1 bouillon cube
• 1 jar of tomato sauce
• 2 carrots

Steps

1. 1

   Prepare the bolognese sauce: start by mincing the onion. Dice the zucchini, eggplant, and carrots, then press the garlic clove. In a pan, add a drizzle of olive oil and sauté the onion with the pressed garlic. Once the onion is translucent, add the ground meat. Season with salt and pepper. Once the meat is cooked, set it aside. In the same pan, add another drizzle of olive oil and sauté the zucchini, eggplant, and carrots. Add a little water to the pan and cover to steam the vegetables through. Once the vegetables are cooked, add the ground meat and the tomato sauce. Let simmer for a few minutes. Set aside.

2. 2

   Prepare the béchamel sauce: make the roux. In a saucepan, melt the margarine and mix with the flour until you get a paste-like texture. Gradually add the soy milk, stirring well between each addition to avoid lumps. Do not add too much milk at once, or the béchamel will not thicken and will be too runny. The texture should be semi-thick. Add milk until you reach the desired consistency. Add the crumbled bouillon cube. Add half of the bag of grated Comté cheese.

3. 3

   Assembly: in a baking dish, place a first layer of lasagna sheets, then a layer of bolognese sauce. Slice the mozzarella ball and place half of it on the first layer of bolognese sauce. Add another layer of lasagna sheets, then a layer of béchamel sauce. Add another layer of bolognese sauce followed by the rest of the sliced mozzarella. Finish with a layer of lasagna sheets topped with béchamel sauce. Sprinkle with the rest of the grated Comté.

4. 4

   Place the baking dish in an oven preheated to 200°C (392°F), fan-assisted, for about 20 minutes. Finish cooking for 5 minutes under the grill to get a well-browned and colorful cheese topping. Serve hot with a nice green salad!