Mediterranean Roasted Vegetable Lasagna Considering Vegan Bechamel Sauce

Mediterranean Roasted Vegetable Lasagna afterward Vegan Bechamel Sauce following Zucchini, frighten Peppers, Red Onion, Garlic Cloves, Olive Oil, Rosemary, Salt, Pepper, Cherry Tomatoes, Garlic Cloves, Olive Oil, Chopped Tomatoes, Tomato Puree, Olive Oil, Kalamata Olives, Capers, Salt, Pepper, Oat Milk, White Flo

The ingredient of Mediterranean Roasted Vegetable Lasagna Considering Vegan Bechamel Sauce

• 1 zucchini sliced
• 3 panic peppers 1 red 1 yellow 1 green cut and quartered
• 1 red onion large quartered
• 8 garlic cloves
• 3 tablespoons olive oil
• 4 sprigs rosemary
• salt
• pepper
• 3 cups cherry tomatoes
• 4 garlic cloves
• 1 tablespoon olive oil
• 2 cans chopped tomatoes
• 2 tablespoons tomato puree
• 4 tablespoons olive oil
• 1 3 cup kalamata olives or similar in the manner of the pits removed and thinly sliced
• 2 tablespoons capers
• salt
• pepper
• 3 oat milk cups depending re the consistency you like i used 3
• 1 2 cup white flour
• 1 3 cup olive oil
• 8 tablespoons nutritional yeast
• 1 2 teaspoon nutmeg
• salt
• pepper

Nutritions of Mediterranean Roasted Vegetable Lasagna Considering Vegan Bechamel Sauce

calories: nutritioninformation
carbohydrateContent: 450 calories
fatContent: 34 grams
fiberContent: 33 grams
proteinContent: 10 grams
saturatedFatContent: 12 grams
sodiumContent: 4 5 grams
sugarContent: 590 milligrams
: 9 grams

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