2cups470 ml soy creamer or unsweetened nondairy milk
For the lasagna:
8lasagne noodlesprepared according to package directions
½recipeCurried Butternut Squash Hummus
1recipeNutty Cheese
Instructies
To make the béchamel, heat a medium saucepan over medium heat.
Add the butter and garlic, cooking for 1 minute until fragrant.
Stir in the nutmeg, paprika, salt, and pepper.
Cook for 1 minute.
Add the flour and cook briefly, then whisk in the soy creamer.
Cook and whisk until thickened.
Set aside.
Preheat the oven to 375°F (190°C, or gas mark 5).
Lightly coat the bottom of an 8-inch (20-cm) square baking dish with a small amount of béchamel.
Layer 2 lasagne noodles, followed by hummus, Nutty Cheese, and more béchamel.
Repeat until all ingredients are used, ending with béchamel on top.
Cover with foil and bake for 20 minutes.
Remove foil and bake for another 15 minutes, until golden brown.
Let the lasagna rest for at least 15 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:Let the lasagna rest before serving to ensure clean portions. Pair with a simple green salad for a balanced meal.Wine Advice:A crisp Pinot Grigio or light-bodied Chardonnay pairs beautifully with the creamy béchamel and savory squash flavors.