Probably it’s a little bit to late for a summer recipe, but I don’t have the patient to wait till next summer to share this one:
Based on a recipe for summer lasagna, but I don’t remember anymore where I found it.
For the layers: tomatensauce, lasagna, soy creme, zucchini
tomatosauce: 3 spring onions, chop up, saute in olive oil , add 4 dl passata , basil leaves, salt and pepper
soy creme: blend silken tofu with soy cream, salt and pepper
zucchini: cut a la julienne, marinate in a mix of olive oil and lemon juice (this idea is from the recipe for summer lasagna)
Cover the lasagna with some vegan cheese and bake in the oven.
yum, this looks so amazing! I love how its filled with veggies, I think I could eat this all year round!