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VEGETABLE LASAGNE

Barbara Kokelj
The dish is prepared in a baking dish and is enough for 3 hungry people. 15 minutes of work, then baked in the oven for 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch
Cuisine Vegan
Servings 3

Ingredients
  

  • Pasta of your choice (i chose buckwheat)
  • 1/2 cup of crushed sunflower seeds
  • 1/4 of leek
  • 1 red onion
  • 1/4 of cauliflower
  • 1 carrot cut into strips (with a potato peeler)
  • 1/4 of kohlrabi cut into cubes
  • 1/2 cup of grated red cabbage
  • Ground garlic
  • Chive
  • Oregano
  • Salt and pepper
  • 1 tablespoon of yeast flakes
  • Tomato puree
  • 1 dcl of vegetable milk
  • 1 tablespoon of olive oil

Instructions
 

  • Cook any pasta (I chose buckwheat) together with crushed sunflower seeds in salted water for 5 minutes.
  • Drain and transfer to a baking dish, add raw vegetables in layers, add spices (ground garlic, chives, oregano), salt, pepper, and top with 1 tablespoon of yeast flakes.
  • Pour over the tomato puree and 1 dcl of vegetable milk, along with 1 tablespoon of olive oil.
  • Add a little salt again and put in the oven. For 30min at 180 degrees celsius.
  • Serve with a bowl of chicory.

Notes

Crushed sunflower seeds is rich in protein, so it is good to include it in meals.