Vegan Lasagna with Cherry Tomatoes

Ingredients

• 2 large zucchini
• 4 bell peppers (red and yellow)
• 1 onion
• 500 g cherry tomatoes (on the stem)
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• 120 ml Vegetable broth
• Salt
• Pepper
• 2 tbsp Vegan margarine
• 2 tbsp wheat flour Type 1050
• 400 ml Soy drink (Soy milk)
• 2 sprigs thyme
• 250 g vegan cheese (e.g. vegan mozzarella)
• 9 whole grain lasagna sheets

Instructions

1. 1.

   Clean, wash and dice the zucchini. Clean, wash, halve, seed and dice the bell peppers. Peel, halve and slice the onion into strips. Wash the tomatoes, leave 1/3 on the stem and set aside for topping. Halve the rest.

2. 2.

   Heat oil in a pan and sauté the onion. Add the zucchini and pepper cubes and cook for 2–3 minutes. Stir in tomato paste, add tomatoes and broth, and simmer for 2–3 minutes. Remove from heat and season with salt and pepper.

3. 3.

   Melt margarine in a hot pot, whisk in flour. Deglaze with soy milk and let thicken for about 5 minutes while stirring.

4. 4.

   Wash thyme, shake dry, chop and add to the sauce, then season with salt and pepper. Slice the cheese.

5. 5.

   Spread some white sauce on the pan bottom and lay three sheets of noodles side by side. Spread half the vegetables over them. Add more sauce and top with slices of vegan cheese. Season and repeat with another noodle layer. Cover with remaining vegetable mixture, drizzle sauce, add more cheese, season, and finish with a last noodle layer. Brush with remaining sauce and top with leftover cheese.

6. 6.

   Place tomatoes on stem on top, season. Bake the vegan lasagna in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 35 minutes until golden brown.