Vegetarian Lasagna

Easy Vegetarian Lasagna

Tomatoe free lasagna

I was a vegetarian for 5 years – more as a protest to the meat industry in general and to parents in particular.
No, they were not in the meat industry but they did not think much of vegetarians – Score!

Can’t wait until my boys become teenagers what joy!
Sleepless nights, worrying and phoning emergency rooms on a daily basis…exactly like when they were babies.
I’m dreading it already. 

My boys are very different, one says he’s “half vegetarian”  ie he loves vegetables and not to keen on meat unless it’s bacon fried to a crisp.
The other loves meat in any shape or form and of cause pasta morning noon and night.
They both like this Vegetarian Lasagna but for different reasons.

You need: Any vegetables you fancy. I use Zuccini, carrots, red union, peppers and asparagus. Olive oil, salt & pepper.
lasagna sheets. Greek Feta Cheese.

Bechamel Sauce: 500ml Rice Milk, 2 Bay leaves, 50ml Olive oil, 
50gram Plain flour, Ground Nutmeg. Salt & Pepper.

Directions:
1.
Preheat the oven to 220°.
2. Wash and cut up the vegetable.
3. Mix in an ovendish with olive oil salt & pepper. Roast for 30 min or until soft.
4. Bechamel Sauce: warm the rice milk with they bay leaves.
Place the oil in a larger pan and heat. Add flour and mix to a paste.
Add a quarter of the milk using a whisk to get rid of any lumps and a wooden spoon to go around the edges.
Add more and more of the milk -whisking and stirring all the time.
Bring to a boil and let bubble for a few minutes.
Add nutmeg salt & pepper.
5. Assemble: A tiny bit of olive oil, a thing layer of sauce. Cover with lasagna sheets. Top with half the vegetables, then one third of the sauce, pasta sheets again, the remaining vegetables and the remaining sauce.
Top with crumbled feta cheese.
6. Lower the oven to 200º. Bake for 40 min or until golden and bubbling .

♥ Lisa

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