How to make
Finely chop the garlic and onion and stew them in a deep pan with a little olive oil for about 10 minutes.
Pour the tomatoes, water and wine and season the sauce with salt, oregano and black pepper. Boil for another 25 minutes. If you find it too thick, dilute it with more water.
Saute the chopped mushrooms in a little olive oil.
Start with the lean bechamel sauce.
Fry the flour in a little heated oil and pour the almond milk, while beating constantly with a wire stirrer. Boil for about 10 minutes, until it has thickened with salt, black pepper and nutmeg.
Dip the lasagna crusts for 3 minutes in boiling water.
Pour the béchamel into a rectangular baking pan, arrange a few crusts on top and pour the tomato sauce, mushrooms and vegan ricotta.
Keep arranging this vegan lasagna - finish off with crusts and béchamel.
Bake, until it is ready at 360°F (180°C).
The vegan lasagna with tomatoes and mushrooms is very tasty.
