Last Wednesday it was that time again, the vegetable drawer of my fridge was bulging. Time to stock up and start cooking! Because you can also put the tastiest dishes on the table with leftover vegetables. Throwing it away is a sin!
– Box of tomatoes from which I had already grabbed a few
– ¾ zucchini
– box of chestnut mushrooms
– 1 red pepper of which I had already given a small piece to my guinea pigs
– 1 carrot
– piece of pecorino cheese
– half a cup of parsley
– red pepper
– clove of garlic
Vegan lasagna with lots of vegetables
Heat the oven to 200 degrees. Finely chop the vegetables. Mix the béchamel sauce mix with the milk. Heat the oil in a large pan and fry the garlic for a minute. Add the vegetables and cook for about 5 to 7 minutes.
Harder vegetables such as carrots are best baked first and only add softer vegetables such as tomatoes at the last minute. Add the water and the sauce mix to the vegetables and bring to a boil. Let it boil for 1 minute and then turn off the heat. You will see that the sauce will thicken a bit.
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Source: Leukerecepten by leukerecepten-nl.
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