Ingredients (4p)
- 200g lasagna
- 250g zuchini
- 400g spinach
- 250g grilled red pepper (in oil)
- 40g pine nut
- zest of 1 lemon
- 175g blue cheese, cut into small chunks
- 60g prosociano (vegan parmesan), grated
- 200g ricotta
- 600ml (vegan) milk
- 250g flour
- 250g butter
- olive oil
- garlic paste
Process
Filling
- Slice zuchini into quarters of ~1cm.
- Saute garlic in a large skillet. Add zuchini and brown for ~5 minutes. Remove and place in large bowl.
- Use same pan to strir fry spinach until wilted. Add to large bowl.
- Add lemon zest, pine nuts, sliced peppers and all three cheeses (save some grated prosociano and blue cheese for the top), mix.
White Sauce
- Melt butter in a pan, stir in flour and cook for 1 minute. Off the heat, slowly stir in milk.
- Bring mixture to boil, and leave to simmer for 4 minutes.
- Add herbs ( ) to taste.
Lasagna
- Preheat the oven to 180 degrees.
- Butter oven-proof dish and layer lasagna, white sauce and filling until full, beginning with lasagna and ending with white sauce.
- Top off with the remainder of the cheese, leave in the oven for 50-60 minutes and serve.