Healthy, Easy, Delicious. Soft Lasagna sheets inbetween a creamy tomato sauce, rich and veggie-packed "béchamel" sauce and toppped off with some good vegan cheese. Baked in the oven till perfection and served with lots of love. The perfect, healthy comfort food.
bring a pot with water to a boil. Add the cauliflower and steam for about 5-7 minutes. You should easily be able to pierce through with a fork. Drain it
In the meantime finel dice the onion and garlic and fry them in the hot oil for about 2 minutes.
Option 1: now add some frozen ground (vegan) "meat" and fry it for 4-5 minutes. Add 1 jar of tomato sauce and 1 can of canned tomatoes. Generously salt and pepper.
Option 2: just pour in the vegan bolognese and canned tomatoes and generously add salt and pepper.
Add the cauliflower along with all the other ingredients for the béchamel sauce to a blender and blend until having reached a creamy texture. You may need some more plant based milk.
Break apart the lasagna sheets and add them into the tomato sauce so they are equally distruibuted. Add the béchamel sauce, a dollop at a time and the swirl it in. Top with the vegan cheese and bake for 40-45 minutes at 180°C.
Serve with lots of love and enjoy!