Vegan vegetable and ricotta lasagne

VEGAN VEGETABLE AND RICOTTA LASAGNE

Portions : 4 - Preparation : 20 minutes - Cooking : 50 minutes

Ingredients

• 4 garlic cloves, chopped
• 125 ml (1/2 cup) olive oil
• 2 eggplants, sliced into 1/4" rounds
• 4 tomatoes, halved and drained
• 2 onions, thinly sliced
• 2 red peppers, halved and drained
• 2 zucchini, thinly sliced
• 60 ml (4 tablespoons) canola oil
• 60 ml (4 tablespoons) flour
• 750 ml (3 cups) almond milk
• 5 ml (1 tsp.) herbes de Provence blend
• 500 ml (2 cups) tomato sauce
• 500 ml (2 cups) vegan ricotta cheese
• 250 ml (1 cup) vegan Faux-mage cheese
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine garlic, olive oil, salt and pepper.
3. On a baking sheet lined with parchment paper or a silicone mat, spread eggplant, tomatoes, onions, peppers and zucchini and brush with the prepared mixture.
4. Bake for 20 minutes.
5. Meanwhile, in a saucepan, in the canola oil, add the flour and, over medium heat, allow to brown slightly. Then gradually whisk in the almond milk, continuing to whisk and cook until creamy. Add salt, pepper, herbes de Provence and tomato sauce.
6. In a gratin dish, assemble the lasagne, alternating a layer of vegetables, a layer of sauce, a layer of ricotta, cover with Faux-mages and bake for 30 minutes.