Vegan lasagna

This recipe is so satisfying my gluten eating, carnivorous husband requests it regularly!

Depending on the size of your noodles and the size of your pan, you may need to break the noodles. Ideally you want as close to a full layer of noodles as possible.

When layering the vegetables, you want to try to make it relatively even and flat so that the next layer of noodles sits nicely on top and you don't have big air pockets. I like to arrange the zucchini flat like the noodles then sprinkle the vegetable mix on top.

Make sure the noodles are well covered so the top layer cooks through. The pesto adds a nice freshness to the creamy béchamel, but is completely optional. Additionally, if you are pressed for time or are not a fan of cream sauces, you can swap out the béchamel sauce for your favorite tomato sauce.

Ready for the oven!

Ingredients:

250-350 g (usually 1-1/2 packages) gluten-free no boil lasagna noodles

2 large zucchini/courgette

400 g (about 3 cups whole) cherry tomatoes

250 g (about 25 stalks or 1 1/2 cups chopped) asparagus

250 g (about 8 large handfuls) baby spinach

1 1/2 tbsp olive oil

1/2 cup vegan butter

1/2 cup gluten-free flour

1 liter oat milk

1/4 tsp nutmeg

3 tbsp nutritional yeast flakes (optional for nutty taste)

100 g (1/2 cup) vegan pesto (optional)

salt & pepper

Method:

1. Preheat oven to 220ºC/425ºF. Prep vegetables: dice asparagus to 1/2 cm-1 cm pieces, cut cherry tomatoes into quarters, use peeler to make long, flat zucchini noodles

2. Heat frying pan with 1 tbsp olive oil and sauté asparagus for 5 minutes, add spinach, tomatoes, and salt and pepper to taste and cook until spinach wilts and tomatoes start to lose shape. Remove from heat

3. Heat remaining olive oil in a pan and saute zucchini with a sprinkle of salt for 5 minutes, or until pliable

4. Make béchamel sauce: in a medium sauce pan, melt butter and stir in flour to make a roux. Cook for 2-3 minutes once flour absorbed on medium heat. Add cold milk gradually, whisking constantly. Add nutmeg, nutritional yeast flakes, and salt and pepper to taste. Bring to a simmer and allow to thicken slightly so it coats the back of a spoon

5. Assemble the lasagna. Cover the bottom of a 9"x13" pan with a thin layer of béchamel sauce. Add a layer of noodles, top with 1/3 of zucchini noodles and 1/3 of vegetables. Cover with a thin layer of sauce. Begin with another layer of noodles and repeat zucchini, vegetables, sauce, noodles pattern, ending on a layer of noodles. Cover with remaining béchamel sauce and add spoonfuls of pesto evenly on top. Cover with an oven-proof lid or aluminum foil and bake at 220ºC for 25-30 minutes until noodles are cooked through. Let stand 10 minutes before serving

Serves 6