Vegan lasagne with eggplant bechamel

chefs-mate chefs-mate
5 / 1 Review
1 Comment
Servings: 39 Difficulty: Beginner
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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.
Vegan lasagne with eggplant bechamel
Vegan lasagne with eggplant bechamel
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5 from 1 vote

Vegan lasagne with eggplant bechamel

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Beginner
Servings: 39 Calories: 320

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

  1. Preheat oven to 220C fan-forced. Grease 2-litre-capacity, 22cm x 25cm baking dish.
  2. Heat 1/3 the oil in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 2 minutes or until softened.
  3. 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.

Nutrition Facts

Servings 39

Amount Per Serving
Calories 320kcal
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