Vegan zucchini lasagna

Vegan zucchini lasagna. 2-3 cloves, Diced, 2 large.

Sarah McMinn

35 + 50 min · 6

Ingredients

• 9 g 2-3 cloves
• 50 g Diced
• 910 g 2 large
• 250 g 2 cups soaked 2 hours in warm water
• 340 g Cooked tempeh
• 680 g Can be tomato sauce without spices
• 20 g Vegan parmesan
• 10 g 1 tablespoon
• 20 g Chopped
• 10 g Chopped
• 10 g Fresh oregano leaves, chopped
• 3 g Pepper
• 10 g 1 tablespoon
• 10 g 2 teaspoon
• 120 g 1/2 cup

Preparation

1. Preheat the oven to 200°C.
2. To make the cashew ricotta, drain and rinse the soaked cashews. Blend with the water, 6 g of the garlic and the lemon juice until the texture resembles ricotta. Add a little more water if needed. Reserve the remaining 3 g of garlic for the tempeh.
3. Add the parsley, chives, fresh oregano and pepper to the cashew mixture. Blend briefly to distribute the chopped herbs, then set aside.
4. Crumble up the tempeh in a bowl into small pieces. Mix in soy sauce and pepper. Heat cooking oil over medium heat in a heavy bottom pan. Add onions and garlic and sauté for 5 minutes, stirring frequently, until onions are fragrant and translucent. Add seasoned tempeh and sauté until tempeh is lightly browned. Remove from heat and set aside.
5. Trim the ends of the courgettes. Using a mandoline set to 5 mm, slice them lengthwise into even sheets for the lasagna.
6. Spread ½ cup of tomato sauce in a baking dish measuring about 18 × 28 cm (7 × 11 inches). Add a layer of courgette, followed by cashew ricotta, tempeh and tomato sauce. Repeat these layers once, then finish with another layer of courgette and tomato sauce. Sprinkle with vegan Parmesan.
7. Cover in foil and bake for 35 minutes. Uncover and bake an additional 15 minutes until parmesan is golden brown and sauce underneath is bubbling up.
8. Let sit 10 minutes before serving.