Zucchini aubergine

Name: zucchini aubergine
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Italian
Ingredients: 1 sprig of rosemary; 50 g odorless coconut oil; 50 g wheat flour; 500 ml Alpro unsweetened soy drink; 2 zucchini; 2 eggplant; 6 el sunflower oil; 295 g grilled red peppers in a pot; 390 g tomato sauce basil; 100 g unsalted nut mix pistachio

Lasagne of courgettes, aubergines, tomato sauce, grilled peppers, pistachios and rosemary

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C.
Ris the seams of the sprig of rosemary and cut finely.
Melt the coconut oil in a pan. Stir in the flour and cook for 5 minutes on low heat until the flower starts to light (roux).
Add the soy drink in shoots while stirring and bring to the boil. Stir in the rosemary and cook for about 6 minutes. Season with salt and pepper.
Cut the zucchini and aubergines lengthwise into slices of ½ cm.
Heat 1/3 of the oil in a frying pan and fry the aubergine in parts in 4 min. Golden brown. Turn halfway. Add in between the rest of the oil.
Let the peppers drain in the meantime. Divide ⅓ of the tomato sauce over the bottom of the oven dish.
Divide ⅓ of the courgette, ⅓ of the aubergine, ⅓ of the bechamel sauce and finally the sweet pepper over the baking dish.
Make 2 more layers with the tomato sauce, zucchini, eggplant and bechamel sauce. Finish with bechamel sauce.
Chop the nuts coarsely, sprinkle over the lasagna and bake in the oven for about 25 minutes until golden brown and done. Yummy! .