Vegan Lasagna

This lasagna is vegan and very tasty, with a deep, rich flavor. Good on its own but can be served together with a green salad.

12-15 lasagna noodles

For the red sauce

1 onion

1 clove garlic

1 small zucchini

100g green olives

2 tbsp tomato purée

600ml canned diced tomatoes

100ml cashew nuts

6-7 cherry tomatoes

A pinch of chili flakes

1 tbsp vegetable stock powder

2 tsp dried thyme

Sea salt

Olive oil

For the green sauce

450g frozen spinach

450ml plant-based cream

1 tbsp nutritional yeast

1 tbsp tapioca flour

1 tsp nutmeg

Sea salt

Topping

50ml walnuts

50ml sunflower seeds

1 tbsp nutritional yeast

1 tsp sea salt

Olive oil

Red sauce

Finely chop the onion and grate the garlic. Chop the zucchini in small chunks. In a frying pan, fry the onion, garlic, zucchini, olives and tomato purée on low heat for about 5 minutes. In a blender, mix the canned tomatoes, cherry tomatoes, cashews and chili flakes until smooth. Add the tomato mix to the zucchini mix and then add the stock powder, thyme and sea salt. Let it simmer for 5-7 minutes.

Green sauce

Defrost the spinach. In a small bowl, mix the tapioca flour with some of the oat cream. In a frying pan, cook the spinach and oat cream on low heat for a few minutes. Add the nutritional yeast, nutmeg and sea salt to the spinach, and let it simmer for 5-7 minutes.

Topping

Add the ingredients, except the olive oil, in a blender and mix together to a rough powder.

Assemble the lasagna in a baking pan by spreading a thin layer of the red sauce in the bottom. Then arrange a layer of noodles on top of the red sauce. Top with the green sauce, and then another layer of noodles. Repeat layers, and top with the nut mix. Sprinkle some olive oil on top. Bake in the oven on 200 °C for 25-30 minutes. Let the lasagna cool for a few minutes before serving.