Peel carrots, cut zucchini and carrots into 2 mm thick slices using a kitchen slicer.
Preheat oven to 220°C (hot air).
Peeled garlic cloves, olive oil, cornflour, tomatoes, white wine, tomato paste, oregano, salt, pepper, sugar in a blender jug and crush and mix coarsely with a hand blender.
Mix the soy whip with the grated Parmesan cheese. Optionally refine with cayenne pepper and nutmeg.
Pour some tomato sauce into an ovenproof dish, place lasagne sheets on top. In between, add a layer of vegetables with the parmesan sauce. Then layer the lasagne leaves with the tomato sauce again. Finish with a layer of lasagne plates and tomato sauce and Parmesan soy cream.
Sprinkle the lasagne with Parmesan cheese and bake in the oven for 40 minutes at 180°C.
Portion the lasagne and serve quickly decorated with basil. Enjoy your meal!
4. Calories Vegetarian Lasagne
Vegetarian Lasagne Recipe
Amount Per Serving
Calories 820Calories from Fat 288
% Daily Value*
Total Fat 32g49%
Saturated Fat 9g45%
Polyunsaturated Fat 2g
Monounsaturated Fat 19g
Total Carbohydrates 108g36%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.