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🍝 Vegan Lasagna with Cherry Tomatoes

603 kcal · 30 min · 4 servings

Ingredients

• 2 large zucchini
• 4 bell peppers (red and yellow)
• 1 onion
• 500 g cherry tomatoes (on the vine)
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 120 ml vegetable broth
• salt
• pepper
• 2 tbsp margarine (vegan)
• 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 wheat lasagna sheets

Instructions

1. 1. Wash the zucchini and cut it into small cubes.
2. 2. Wash the bell peppers, halve them, remove the seeds, and cut them into cubes as well.
3. 3. Peel the onion, halve it, and slice it into thin strips.
4. 4. Wash the tomatoes and set aside one-third with the stem attached for later garnishing.
5. 5. Halve the remaining tomatoes.
6. 6. Heat some oil in a large pan.
7. 7. Sauté the onion strips in the hot oil for a short time.
8. 8. Add the zucchini and bell pepper cubes and sauté everything for another 2 to 3 minutes.
9. 9. Stir the tomato paste into the vegetables.
10. 10. Add the halved tomatoes and the vegetable broth.
11. 11. Let the mixture simmer for 2 to 3 minutes.
12. 12. Remove the pan from the heat and season the vegetable filling with salt and pepper.
13. 13. Melt the margarine in a hot pot.
14. 14. Stir in the flour to form a smooth paste.
15. 15. Deglaze the mixture with the soy milk.
16. 16. Let the sauce thicken for about 5 minutes while stirring constantly.
17. 17. Wash the thyme, shake it dry, and finely chop the leaves.
18. 18. Stir the chopped thyme into the white sauce.
19. 19. Finally, season the sauce with salt and pepper.
20. 20. Slice the vegan cheese.
21. 21. Spread a thin layer of the white sauce on the bottom of the baking dish.
22. 22. Place three lasagna sheets side by side on the sauce.
23. 23. Spread half of the vegetable filling evenly over the pasta sheets.
24. 24. Add a spoonful of white sauce over the vegetables.
25. 25. Top the layer with a few slices of vegan cheese.
26. 26. Lightly salt and pepper the layer.
27. 27. Place another layer of pasta sheets on top.
28. 28. Spread the remaining vegetable filling on the pasta sheets.
29. 29. Drizzle some more white sauce over it.
30. 30. Top the layer with a bit more vegan cheese.
31. 31. Salt and pepper lightly again.
32. 32. Place the final layer of pasta sheets on top.
33. 33. Cover the top layer with the remaining white sauce.
34. 34. Sprinkle the remaining vegan cheese evenly over the top.
35. 35. Place the reserved whole cherry tomatoes with stems on top.
36. 36. Lightly salt and pepper the tomatoes.
37. 37. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
38. 38. Bake the lasagna for about 35 minutes until golden brown.

Nutrition per serving

• kcal: 603
• Protein: 32 g · Fett/Fat: 31 g · Carbs: 47 g