3 pieces of peeled, risked tomatoes (Pomodori Pelati Biologici 400 gr)
15 dkg vegetable margarine (ALSAN Bio margarine 250 gr)
2 teaspoons potato starch
1.5 liters of rice milk (ALDI Natur active rice drink)
60 dkg gluten and egg free lasagne pasta (Le Veneziane 250 gr)
20 dkg vegan cheese (Violife Natur cheese 200 gr)
In a medium saucepan, fry the onion in olive oil, add the finely chopped garlic and the peeled, risky canned tomatoes. Season with salt, pepper and freshly cut basil and cook over low heat for up to 10 minutes.
Add Creaveg Peas Crumbled and 1 dl of water as needed. Cook for another 5-8 minutes.
Melt the vegetable margarine very carefully in a small pan and then add the rice milk. Season with salt and pepper. Stir the potato starch with a little water. Wait for the rice milk to boil, then add the mixed starch, stirring constantly. If it is not creamy enough, you can add more starch.
Grab a smaller, high-walled baking sheet and then layer the lasagna together.
Divide the bechamel sauce from rice milk and CreaVeg Peas into 5 parts. We start with the bechamel sauce and continue with a layer of pasta. To this comes the first layer of CreaVeg stew, then again the dough and bechamel. Repeat at least five times, then end with grated vegetable cheese at the end.
Bake in a preheated oven at 160-170 degrees for 35 minutes.