Quick lasagna with carasau bread
Lasagne veloci col pane carasau
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When guests are about to arrive for lunch you can make a cool thing by quickly preparing these lasagna.
Start by preparing the béchamel sauce: when it starts to boil you can turn off, it must remain quite liquid because then it will rap.
Take a baking dish, put on the bottom a tablespoon of sauce, a layer of carasau bread that you will completely bathe with spoonfuls of boiling broth to soften it, a generous layer of béchamel sauce and then sauce, also boiling and continuing with the layers alternating the ingredients.
These lasagna are already ready, they do not need cooking because it is all already cooked and hot!
Finish with a sprinkling of vegan parmesan or food yeast.
Enjoy your meal!
P.S. If you want you can grate them in the oven for about 15 minutes at 200°C, until they have taken on a delicious golden look.
Thanks to Marina Zendri
