In a saucepan, combine the oats, almond milk and cinnamon. Bring to a boil, then cook over low heat for 5 minutes, stirring constantly. Add the sliced banana before serving.
Ingredients:1 packet of fresh lasagna sheets1 butternut squash of 1.8 kg750 g of button mushrooms200 g of ricotta1 large onion20 cl of liquid cream50 g of grated parmesan1 egg2 balls of mozzarella2 sprigs of thymeFresh parsley or coriander (according to your taste)Olive oil Salt, pepper see next page