Vegetable Lasagna
Time: 1-2 hours
Serves: 2-4
This recipe consists of four parts: zucchini sheets, Bolognese sauce, tomato sauce and béchamel/cheese layer.
For this recipe, preparation is key!
To save a lot of time, make sure all sauces are ready (in their full amount).
INGREDIENTS
For the Zucchini sheets:
1kg zucchini
2 tbsp olive oil
salt and pepper
For the Bechamel sauce:
You could skip this step and use melting cheese instead. For bechamel, cook the following in a pan over medium fire for 2 minutes:
1 cup almond or cashew milk
1 tbsp olive oil
2 tsp starch
pinch of salt
pinch of nutmeg
Method
Preheat the oven on 170ºC.
Wash the zucchini and slice lengthwise into pieces 3-5 mm thick.
Sprinkle with salt and pepper.
Brush an oven tray with olive oil and place the zucchini pieces on it, and bake for 10 minutes in the upper part of the oven (or grill).
You will probably have to refill the tray and repeat the process, unless your oven is huge!
Once all the zucchinis have been cooked, set aside.
Keep the oven on.
Place the layers in an oven tray or taagen in this order:
• zucchini
• zucchini
• zucchini
• Béchamel or melting cheese.
Bake for at least 30 minutes.
Meet Our Guest Writer…
Yasmine Nazmy is a young French-Egyptian food lover and creator of unique healthy recipes. With a background in arts and environmental engineering, she founded a restaurant in 2014 with a friend: The Vegan Kitchen. It was Egypt’s first vegan and organic restaurant, serving delicious food free of sugar and gluten. A year later, she expanded her horizons and started a catering service named Earthly Delights, following the same trend of healthy plant-based cuisine. Shortly after, she founded KAJU, a line of raw vegan products such as ice cream and cheese. Her creations were then available to be ordered online, and later on in stores; her aim was to make healthy natural food accessible to people all over the country. Over the years, she taught numerous cooking workshops across the capital, and also helped people transition to a plant-based diet and lose weight in a sustainable manner. In 2017, she released her cookbook Happy Belly with over 100 healthy plant-based recipes. Then in 2018 she co-developed a therapy tool with her mother to help people improve their self-perception, as she believes a positive body image and self-love is the first step required to have a healthy relationship with food. She is now starting to spread this message through talks, consultations and workshops.
Follow her accounts on Facebook, Instagram and Youtube for all things plant-based in Cairo.