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Carasau bread lasagne with pumpkin and lentils


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about 100 g of carasau bread

half a liter of vegan béchamel

3-4 slices of pumpkin

1 onion

1 clove of garlic


evo oil

aromas to taste (laurel, sage, rosemary, thyme...)

200 g boiled lentils

vegan parmesan cheese

vegetable broth


Turn on the oven at 180°C.

In a little oil, brown the garlic and the coarsely chopped onion, add the pumpkin to cubes, water, salt and aromas and cook.

Blend the cooked pumpkin, add the lentils.

Compose the lasagna putting on the bottom a little pumpkin and lentils, continue with carasau bread, wet it with broth so that it softens, continue with the pumpkin and lentils, béchamel sauce and redo the layers.

Finally end with the béchamel sauce, sprinkle with plenty of vegan parmesan cheese, bake at 180°C for 20 minutes.


Enjoy your meal!

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Thanks to Marina Zendri

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