Simple Vegan Lasagna Recipe

Ingredients

• 1 carrot (about 100 g)
• 1 yellow pepper
• 1 celery stalk
• 1 small yellow onion
• 100 g of mushrooms
• 0.5 zucchini
  0.5 chopped red chilli
• 2 grated garlic cloves
• 1 tbsp olive oil
• 1 tbsp tomato puree
• 2 jars of crushed tomatoes (400 g)
• 1 vegetable broth dice
• 0.5 dl chopped fresh oregano or 2 teaspoons dried
• 0.5 tsp black pepper
• 2 dl Imat fraiche
• 6 dried lasagna plates
• 1 dl grated vegan cheese
• 1 teaspoon salt
• For serving:
• fresh kale

How to prepare

• Set oven to 200 °. Dice all vegetables finely and fry with chilli and garlic in olive oil until slightly soft.
• Add the tomato puree and fry for 2 minutes with stirring. Pour in tomato crusher and place in broth cubes and oregano. Salt and pepper.
• Let simmer for about 8 minutes on low heat.
• Turn the vegetable batter with pasta plates and Imat fraiche. Let the last layer be vegetables stirred. Top with grated cheese. Grate in the middle of the oven for about 30 minutes. Serve with eg kale salad.