Carasau bread lasagne with pumpkin and lentils
Lasagne di pane carasau con zucca e lenticchie
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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
Salt
evo oil
aromas to taste (laurel, sage, rosemary, thyme...)
200 g boiled lentils
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!
Thanks to Marina Zendri
