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Vegan lasagne with eggplant bechamel

Vegan lasagne with eggplant bechamel
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.
Prep Time 35 mins
Cook Time 12 mins
Total Time 47 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: 45
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
  • 1/4 cup extra virgin olive oil
  • 1 leek white part only, sliced
  • 200g button mushrooms, sliced
  • 1 small eggplant, diced into 1cm pieces
  • 1/2 cup dry red wine
  • 380g can tomato puree
Directions
  1. 1
    Preheat oven to 220C fan-forced. Grease 2-litre-capacity, 22cm x 25cm baking dish.
  2. 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. 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.
Read it online: https://www.chefs-mate.com/recipe/vegan-lasagne-with-eggplant-bechamel/