Vegetable Lasagna
by Blutopia
Serves: 4
Time: 30 minutes prep / 30 minutes cook
Ingredients:
- 2 carrots
- 1 bell pepper
- 2 onions
- 1 eggplant
- 1 zucchini
- 2 garlic cloves
- 400g tomato purée
- 1 vegetable bouillon cube
- Lasagna sheets
- Herbes de Provence
- 75g margarine
- 75g flour
- 750ml oat milk
- Nutmeg
- Optional: plant-based cheese
Instructions:
- Dice vegetables and garlic. Sauté in a wok with olive oil, adding one at a time. Cook 10 minutes.
- Add tomato purée, bouillon, and herbs. Simmer 10 minutes.
- For béchamel: melt margarine, stir in flour, gradually whisk in oat milk. Thicken on low heat. Add bouillon, salt, pepper, and nutmeg.
- Layer sauce, lasagna sheets, and béchamel in a baking dish. Finish with béchamel and cheese if using.
- Bake at 200°C for 30 minutes.
🌊 GOOD FOR THE OCEAN… AND FOR YOU!
15 Simple Recipes to download here
🌍 30% of greenhouse gas emissions are absorbed by the ocean.
🍽️ 25% of our carbon footprint comes from food.
Without the ocean, the planet’s average temperature would be 50°C instead of today’s 15°C. But the ocean is suffocating — due to reduced CO₂ absorption, changing currents, deoxygenation, and acidification.
Our food choices are a major cause.
Each French person emits 2+ tons of CO₂ equivalent just through food — the total per-person target for 2050 across all sectors!
Switching to a plant-based diet brings this down to 650 kg, reducing our food-related carbon footprint by three.
🥦 About This Booklet
Many plant-based recipes feel hard to access — specialty ingredients, obscure items, and time-consuming prep.
This guide, created with love by Blutopia, is for beginners, students, busy people, and the curious. You’ll find 15 seasonal, plant-based recipes using easy-to-find ingredients.
