My vegan experiment of the day is a Vegan Gluten-Free Lasagna using sheets made out green lentils, zucchini instead of meat and dairy free coconut cream instead of bechamel.

What you need:

Preparation of the Vegan Lasagna:

  1. Cut the zucchini in slices with the same width
  2. Boil some water in a pan adding salt and pepper
  3. Immerse the lasagna sheets in hot water in the pan for 2/3 minutes
  4. Grease a baking tray with coconut oil
  5. Start to build the lasagna layers following this order: lasagna sheets, Β tomatoes sauce, zucchini
  6. When you are finished, cook the lasagna for 35 minutes at 180 degrees
  7. Take it out and add the Vegan coconut creamy “cheese” on top and put it back in the oven for 10 minutes

Serve and enjoy! πŸ™‚#Vegan #Gluten-free #VeganLasagna

Find all the recipes here:Β Homemade RecipesΒ 

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