Hearty Lasagna

Servings: 4 | 0 minutes | 510 kcal

The concept of veganism is quite modern although vegetarianism has been there for thousands of years. The recipe was invented by me in my quest to create delicious and healthy vegan dishes.

One sunny afternoon, I was challenged to create a vegan recipe that would impress even the most die-hard meat lovers. The result? A vegan lasagna that tastes so good, you won't miss the cheese at all.

Ingredients

12 pieces lasagna noodles
2 teaspoons vegetable oil
1 pieces onion
2 pieces garlic cloves
1 pieces zucchini
1 pieces capsicum
400 grams tomatoes
200 grams vegan cheese
10 grams fresh basil
1 teaspoons salt

Instructions

Preheat the oven to 180°C.
Cook the lasagna noodles according to the package instructions, then drain and set aside.
Heat the oil in a large pan over medium heat. Add the diced onion and minced garlic, then sauté until the onion is translucent.
Add the chopped zucchini and capsicum to the pan and continue to cook for a few minutes until the vegetables are tender.
Add the tomatoes, fresh basil, and salt to the pan and stir to combine. Allow the sauce to simmer for about 10 minutes to allow the flavors to meld together.
In a baking dish, layer the lasagna noodles, the tomato and vegetable sauce, and vegan cheese. Repeat these layers until all ingredients are used, ending with a final layer of cheese.
Bake the lasagna in the preheated oven for about 30 minutes, or until the cheese is bubbly and golden brown. Allow the lasagna to cool for a few minutes before serving.