Causes covered by this activity
Type of activity
Online
Goal of the Activity
The goal of this workshop was to show the international students how to make an easy lasagna with pumpkin at home during the lockdown. We wanted to show them an easy recipe suitable for vegetarians and vegans with pumpkin, a regional and seasonal vegetable in austria.
Description
Veggie / Vegan Pumpkin Lasagna (4 Servings)
- 750g hokkaido-pumpkin V
- 100g celery V
- 2 medium onions V
- 1 clove of garlic (or more, if desired) V
- 4-5 tbsp. olive oil V
- 300ml vegetable broth V
- 500g canned tomato-sauce V
- salt and pepper V
- thyme V
- butter
- flour V
- 500ml milk
- 150g cheese
- 250g lasagna-pasta-sheets V
- additionally, you can add other vegetables like zucchini, mushrooms, carrots, … V
- For the Vegan option swap dairy products for the vegan alternative
By organising this activity, the organisers want to contribute to the following Sustainable Development Goals
Objectives
Foster Experiential Learning (NFE)
Reducing Waste and Promoting Recycling
Physical Health & Well-Being
This activity was organised by: