ZUCCHINI AND SPINACH LASAGNA

When you have a lot of vegetables in your fridge and when you've run out of ideas on how to use them the best thing is to change already well-known recipes. That is exactly what I did with vegan lasagna.

I made zucchini and spinach filling with tofu cream and I changed bechamel sauce with tomato sauce. And it was even more delicious than the original one.

RECIPE

Ingredients (for 4 persons):

- 16 lasagne pasta

- 3 tbsp of oil

- 1 onion

- 3 cloves of garlic

- 1 medium-sized zucchini

- 150 g of spinach

- 700 g of tomato sauce

- 2 tsp of salt

- 1/2 tsp of black pepper

- vegan parmesan

Tofu sauce:

- 400 g (2 blocks) of tofu

- 90 g of cashews

- 3/4 cup (2 dl) of plant milk

- a handful of basil

- 20 g of nutritional yeast

- 2 tbsp of lemon juice

- pinch of salt

Method:

- Soak cashews overnight or boil them for at least 20 minutes.

- Preheat the oven to 180 °C (350 °F).

- On oil sauté chopped onion and add chopped garlic, and 1 tsp of salt. When the garlic turns golden, add sliced zucchini. Cook on medium heat for 10 minutes. Turn off the heat and add chopped spinach. Let is wilt.

- Meanwhile blend tofu, strained cashews, plant milk, basil, nutritional yeast, lemon juice, pinch of salt.

- Add tofu sauce to zucchini and spinach. Mix well, add salt if needed and also add 1/2 tsp of black pepper.

- Assemble lasagna in a baking tray. The layers should go like this: tomato sauce, pasta, zucchini sauce, tomato sauce, pasta, zucchini sauce, tomato sauce, pasta, tomato

sauce and vegan parmesan.

- Bake for 25 minutes and then another 10 minutes on the ventilator.