Vegan Zucchini Lasagna
Ingredients
- 1 onion
- 1 package vegan minced (275g) (optional)
- 1 package passata (500g)
- 3 tbsp tomato paste
- 1 tbsp dried Italian herbs (optional)
- 1/2 tsp ground pepper
- 150 ml water
- 1 zucchini
- ~9 lasagne plates (depending on what baking rin you're using)
- 2 tbsp vegan créme faîche or vegan cream cheese
- ~1 package/100g vegan cheese
Preparation
Chop the onion and fry with the minced meat (if using) in a pan with some oil.
Add the passata, tomato paste, dried Italian herbs (if using), and ground pepper to the pan and mix well.
Slice the zucchini into thin, long slices.
Preheat the oven to 200°C/390°F.
Layer the lasagna, starting with a little bit of sauce at the bottom of a baking dish, then add a layer of pasta, zucchini, sauce, and pasta again. Repeat until you run out of ingredients, and finish with a layer of pasta.
Mix the tomato paste with water and pour it over the layers.
Top with vegan créme faîche or vegan cream cheese and vegan cheese.
Bake in the preheated oven for about 30-40 minutes until the cheese is golden brown.
Serve and enjoy!