The vegan veggie variation of the italian dish.

• 1-2 eggplants
• 1 zucchini
• mushrooms
• lasagna sheets
• salt, pepper, herbs

For the tomato sauce
• 1 onion
• 1 garlic clove
• tomato sauce

For the béchame sauce:
• flour
• soy cream


Clean and cut the vegetables into small slices. Then sauté the eggplant in oil quickly and put them aside on a plate.
Cut the onion and garlic in small pieces and fry it in oil, add seasoning and then the tomato sauce.
Preheat the oven to 180° air circulation or 200°.
Now heat some oil in a pot, add the flour and when its well mixed and a little bit brown, add the soy cream and some water. Add some herbs and salt.
Grease the lasagna dish with a bit of oil. Then add a little tomato sauce, so the lasagne sheets won’t stick to the dish. Now lay the first layer of lasagne sheets, then put some veggies on top, the tomato sauce, and then the béchamel sauce. Repeat this order until your dish is filled.
Now bake it for 30 minutes and enjoy!