Pesto & Zucchini Lasagna

• • 3 medium zucchini
  • 2 bunches of basil
  • 2 bunches of parsley
  • 250 g lasagna sheets
  • 2 cloves of garlic
  • 100 g pine nuts
  • 400 ml vegan unsweetened milk
  • 200 g vegan cheddar
  • Olive oil
  • Salt, pepper & nutmeg for seasoning

• • In a baking tray, add a thin layer of white sauce, top it with lasagna sheets, add a layer of pesto and one of grilled zucchini. Repeat the process, finishing with lasagna sheets covered with white sauce.
  • Cover with aluminium foil and bake in the oven for 30 minutes at 200 degrees Celsius
  • Then take it out, sprinkle some vegan parmesan on top and bake it without foil for another 10 minutes (max) until it gets a nice golden-brown top layer.

• To prepare the grilled zucchini:

  • Cut the zucchini into long, thin strips
  • Add a little bit of olive oil into a pan and grill them on both sides
  • Season with salt & pepper

  To prepare the white sauce:

  • Add the vegan milk into a medium pot and the grated vegan cheddar.
  • Season with salt, pepper & 1/4 tsp of nutmeg.
  • Mix constantly until you get a pretty thick, creamy paste

  To prepare the pesto sauce:

  • Add the parsley, basil, pine nuts, garlic, 7 Tbsp of olive oil, salt & pepper into a food processor and mix really well
  • At the end, dilute the sauce with 50-70 ml of hot water.