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A delicious Vegan lasagne with eggplant bechamel recipe made with extra virgin olive oil, white part only, sliced, button mushrooms, sliced and finished in 3 simple steps.
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Vegan lasagne with eggplant bechamel
Description
A delicious Vegan lasagne with eggplant bechamel recipe made with extra virgin olive oil, white part only, sliced, button mushrooms, sliced and finished in 3 simple steps.Ingredients
Directions
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Preheat oven to 220C fan-forced. Grease 2-litre-capacity, 22cm x 25cm baking dish.
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Heat 1/3 the oil in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 2 minutes or until softened.
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Add mushroom, eggplant and fennel. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add wine. Simmer for 3 minutes or until reduced by half.
