Vegetable lasagna

Ingredients for 5 servings:

• 2 garlic cloves
• 1 onion(s)
• 0.33 celeriac
• 1 carrot(s)
• ½ cauliflower
• 1 bay leaf
• 2 tbsp oil
• some thyme
• 200 ml tomatoes, pureed
• 10 g margarine
• 200 ml soy milk (soy drink)
• 20 g wheat flour type 405
• 2 tbsp nutritional yeast
• 1 tbsp margarine
• 3 tsp flour
• 150 ml water
• 4 tbsp nutritional yeast
• salt and pepper
• 1 tsp mustard
• 0.67 celeriac
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

vegan, low-calorie

For the ragù, finely chop or grate the onion and garlic. Finely dice the carrot, celery, and cauliflower. Fry the onion and garlic in hot oil for about 2 minutes, then add the remaining vegetables and the bay leaf. Continue frying until the vegetables are just slightly biteless. Add the passata and thyme and simmer for another 2 minutes, then remove the bay leaf. For the béchamel sauce, melt the margarine in a small saucepan and add the milk. Stirring constantly, add the flour and nutritional yeast until the sauce thickens. For the celeriac lasagna sheets, cook the celeriac whole in salted water until almost cooked through. Allow the cooked celeriac to cool slightly and then cut into slices about 1 cm thick. For the yeast glaze, melt the margarine in a small saucepan or pan, add the water and mustard, and slowly stir in the remaining ingredients. Simmer until the yeast mixture thickens. Stir occasionally. First, spread about 2 cm of ragù in a casserole dish, then top with a layer of celery slices, trimming the slices to fit if necessary. Then cover with a little béchamel sauce, then with the yeast mixture. Layer again with ragù, then with more celery, béchamel sauce, and yeast mixture. Divide the ingredients accordingly, so that the final layer consists of béchamel sauce and yeast mixture. Bake in a preheated oven at 200°C (top/bottom heat) for about 45 minutes, until the yeast mixture is crispy and golden brown. Approx. 240 kcal per serving.