Summer Vegetable Lasagna {V&GF}

One thing you can not omit when making lasagna is silky béchamel sauce –
and the great thing is that with this recipe you can make it
vegan and gluten-free!

Those who are not fans of long blog post intros will be happy today – I have nothing more to say except that I am thrilled that you can have gluten-free and vegan lasagna – with béchamel sauce! And that it is so simple to make!
You can also use other vegetables when making your lasagna, especially when zucchini and eggplant is no longer in season but I simply love those vegetable layers between lasagna sheets.. Enjoy!

SUMMER VEGETABLE LASAGNA (vegan, gluten-free)
author: Iva S. culinary postcards
Prep time: 30 min > Bake time: 25-30 min > Total: under 1 hour

Ingredients:
1 package of gluten-free (or regular) lasagna pasta – 12 sheets *I use these
500ml passata + 1 teaspoon apple cider vinegar + fresh basil, chopped
2 smaller zucchinis
1 large eggplant
olive oil for roasting vegetables
for béchamel sauce:
1 tablespoon olive oil
1 tablespoon rice flour (you can use regular if you don’t mind the gluten)
300ml soy milk, combined with 100ml tap water
salt, pepper, garlic powder, nutmeg

Preparation:

Cut the eggplant into thin slices lengthwise, salt it and let it stand.
Meanwhile, cut the zucchini into thin slices and fry on a little olive oil.
Boil water in a large pot, add salt and lasagna sheets and cook to soften it a bit, but don’t cook it through (4-5 min).
To prepare the béchamel, take a small pot. Heat milk and water separately. In a béchamel pot, heat the olive oil, add flour, stirring it constatly over a low heat for 2 minutes.
Remove the pot from the heat and slowly add the milk while stirring. Return to a low heat and wait for it to boil. When it boils, add salt and pepper, garlic powder and nutmeg. Cook for 3-4 minutes, stirring occasionally, until the béchamel thickens. Leave aside.
Drain the eggplants and fry them in a little olive oil.
Preheat the oven to 375 F ( 180C).
Take a square lasagna bowl. Cover the bottom with passata mixture and place two lasagna sheets in it (or as much as you need to cover the whole bottom). Put eggplants and zucchini on it and pour over more passata and béchamel sauce. Place another two (or more) sheets of lasagna, top with zucchini and eggplant, then passata and béchamel. Arrange the layers by using the sheets, vegetables and sauces evenly. Finish lasagna by topping them with the rest of the sauces and a little olive oil.
Bake lasagna for 25-30 minutes.
Allow to cool for at least 10min before cutting and serving. Serve with vegan parmesan and salad if desired.