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lasagne vegan light verdure besciamella pane azzimo lasagna flat bread

Flat bread vegetable lasagna with rice besciamella sauce

Alice - Ricettevegolose
Porzioni 4


  • 150 g flat bread
  • 1 handful of arugula
  • 300 g cherry tomatoes
  • 1 clove of garlic
  • fresh thyme leaves
  • oregano
  • extra virgin olive oil q.s.
  • salt pepper q.s.

For the rice besciamella sauce

  • 500 ml unsweetened rice milk
  • 40 g whole wheat flour
  • 20 g extra virgin olive oil
  • 1 pinch of salt
  • nutmeg q.s.


  • Let's start from the besciamella sauce: heat rice milk slightly then take a high sided small pan.
  • Put in the pan the olive oil and a splash of rice milk, add the flour a little at a time stirring with a whisk to obtain a roux without any lump. Gradually add all the milk to the roux such obtained and put the pan on the stove over medium-high heat.
  • Stir continuously with the whisk until the sauce reaches a boil, then lower the heat and continue cooking for 5 minutes, stirring constantly. Put the sauce aside and let it cool down.
  • Cut the cherry tomatoes in half and remove their seeds; put them in a pan with a little olive oil, the garlic and herbs. Cook them enough to soften them (5 to 10 minutes) then add salt and pepper to taste.
  • Wash the arugula and drain it well.
  • Preheat the oven to 375°F and get a baking pan (I recommend a maximum size of 20x30 cm).
  • Cover the bottom of the pan with a layer of flat bread (slightly moistened with water), cover with some besciamella sauce, add some of the sautéed tomatoes, and a few arugula leaves.
  • Repeat layers of moistened flat bread, besciamella sauce, cherry tomatoes and arugula until you finish all the ingredients. The last layer of lasagna must be of besciamella sauce and vegetables.
  • Bake the lasagna for about 10 minutes, or until its surface gets golden.


The tomatoes and arugula can be replaced by any vegetables you prefer, as well as any vegetable side leftovers. You can always get a new and tasty lasagna!
Flat bread lasagna can also be frozen, after baking and cooling down. Then you can pass them directly from the freezer to the oven for 10 to 15 minutes and they will be as tasty as they were freshly baked.