Vegetable lasagne with oat béchamel
Total time1 h 35 min Preparation and possible waiting 45 min · Cooking 50 min How this time is calculated
Preparation and possible waiting: 45 min · Cooking: 50 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 35 min Preparation and possible waiting 45 min · Cooking 50 min How this time is calculated
Preparation and possible waiting: 45 min · Cooking: 50 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Pasta
Lunch
1 to 2 hours
Method
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Soften trimmed chopped garlic, onion, carrots and peppers in 60 ml oil for 15 minutes with half the salt. Add cleaned sliced mushrooms and cook for 8 minutes. Remove.
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Sauté chopped spinach in 45 ml oil for 4 minutes and mix with vegetables.
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Soak precooked sheets as directed, about 10 minutes. Drain and pat dry with a clean tea towel.
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Cook flour in 60 ml oil for 2 minutes. Gradually whisk in oat drink and cook for 10 minutes. Add nutmeg, black pepper and remaining salt.
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Put 150 ml tomato sauce in a dish, then four sheets, half the vegetables, a third of béchamel and 150 ml tomato sauce. Repeat with four sheets, remaining vegetables, another third of béchamel and 150 ml tomato sauce.
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Finish with four sheets, 150 ml tomato sauce and remaining béchamel. Bake at 200°C for 15 minutes until hot and golden. Serve with parsley.
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