This Vegan Lasagna with Zucchini and Red Lentils is just the perfect food for those who want something warm and hearty, but not too heavy. Perfect for lunch or dinner, loaded with protiens!
For the lentil bolognese, first chop the onion, grate your carrots and heat the canola oil in your pan over medium heat.
Then fry the onion and the carrot for about 5 minutes and press the garlic clove into it. Fry everything together for one more minute.
Add the tomato paste, the strained tomatoes, the vegetable stock and the red lentils. Let everything simmer for about 15 minutes, stir occasionally, until everything has thickened a bit. Season with salt, pepper and herbs. Then put it aside for a short time.
Now preheat your oven to 180 °C top/bottom heat and slice your zucchini into strips about 5 mm thick.
Almond-Sauce
For the almond sauce, take the almond butter and mix it well with the water so that it becomes a little more liquid. Season it with salt and pepper.
Layering
First, put ¼ of your lentil bolognese in your gratin dish. Next, add about ¼ of the almond butter and sprinkle with 1 tablespoon of yeast flakes. Put ⅓ of the zucchini strips on top and as the next layer 3-4 lasagne sheets (depending on how big your gratin dish is).
Then, continue with the lentil bolognese, almond sauce, yeast flakes, zucchini strips, lasagna sheets, etc. The last layer should be the bolognese with the almond sauce and the yeast flakes.
Now spread the vegan pizza cheese on top and put the lasagna in the preheated oven for about 35-40 minutes.
Topping
For the topping, toast the pine nuts in a pan over low heat. Cut the tomato into slices and pluck the leaves from your basil. Chop the stem into small pieces.
As soon as your lasagna is golden brown, take it out of the oven, let it cool briefly and top it with the tomato slices, the basil and sprinkle it with the roasted pine nuts. And as always: Enjoy to the fullest!