Name: Vegan Lasagna Primavera
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 12 servings
Cuisine: italian
Ingredients: 500 g vegan lasagne sheets (GF if needed. Ideally sheets that need 40 minutes in the oven to cook. Check packet instructions.); 3 medium leeks; 30 ml olive oil; 1.4 kg zucchini ((4 big zucchini)); 180 ml white wine (If you avoid alcohol, use vegetable stock and a squeeze of lemon juice instead.); 3 tbsp capers (chopped); null to_taste salt; null to_taste pepper; 400 g frozen petit pois (or green peas); 2 clove small garlic cloves; 15 leaves fresh mint leaves; null pinch chilli (optional); 0.5 tbsp white miso paste; 30 ml lemon juice; 1 lemon lemon zest (from 1 lemon); null to_taste salt; null to_taste pepper; 780 ml oat milk (I recommend Oatly original or other plant milk); 1 head roasted garlic head (To roast garlic, cut top off, drizzle with olive oil, wrap in foil and bake for ~30 min at 200°C/390°F until soft.); 2 tsp white miso paste; 2 tbsp nutritional yeast; 80 ml mild olive oil (or 100g / 3.5 oz vegan butter); 85 g all purpose flour (or GF flour mix); 1 tsp salt (adjust to taste); 0.25 tsp pepper (adjust to taste); 0.5 tsp freshly ground nutmeg ((I used 0.33 whole nutmeg), to taste)

Instructions

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1

Cut the dark green section off the leeks (3 medium) and discard (keep the white and light green part). Clean leeks (3 medium) well and slice thinly. Slice zucchini (1.4 kg) really thinly, using a mandolin or a sharp knife.
2

Heat olive oil (30 ml) in a very large frying pan. Add the sliced leeks and sauté until soft and creamy, stirring occasionally. Remove the leeks from the pan and set aside.
3

Deglaze the pan with half of the white wine (180 ml) and add half of the zucchini (1.4 kg) slices. Sauté until softened. Repeat with the remaining wine and zucchini slices.
4

Return sautéed leeks and zucchini to the pan, stir in capers (3 tbsp), season with [salt to_taste] and [pepper to_taste], and set aside.
5

Boil a small pot of water and prepare a bowl of cold water.
6

Once water boils, plunge frozen petit pois (400 g) into it and cook according to package instructions. (Approx. 3 minutes from re-boiling).
7

Drain the frozen petit pois (400 g) and plunge into cold water to preserve color. Drain again.
8

Place drained [frozen petit pois] in a food processor. Add garlic cloves (2 small), mint leaves (15 fresh), [pinch chilli] (optional), white miso paste (0.5 tbsp), lemon juice (30 ml), and [zest of 1 lemon]. Process until smooth. Add 1-2 tbsp water if needed for a loose puree. Season to [salt to_taste] and [pepper to_taste].
9

Measure out the oat milk (780 ml). Blend garlic head (1 roasted), white miso paste (2 tsp), and nutritional yeast (2 tbsp) with oat milk (240 ml) (1 cup) from the total allocated for the béchamel sauce.
10

Slowly heat mild olive oil (80 ml) in a large saucepan. Gradually whisk in all purpose flour (85 g) until smooth. Whisk gently for a few minutes until it bubbles, ensuring no raw flour taste, but without browning.
11

Reduce heat to low and gradually whisk in the remaining [oat milk], including the blended mixture. Simmer until the sauce thickens. Season with salt (1 tsp), pepper (0.25 tsp), and freshly ground nutmeg (0.5 tsp) to taste.
12

Preheat the oven to 180° C / 355° F (or 160° C / 320° F on a fan setting).
13

Spread a thin layer of the zucchini mixture at the bottom of a 25cm / 10" square baking dish. Follow with a single layer of [vegan lasagne sheets], breaking them if necessary to fill gaps.
14

Spread half of the remaining zucchini mixture on top of the pasta, followed by another single layer of [vegan lasagne sheets].
15

Next, spread all of the green pea mixture evenly on top, followed by a third single layer of [vegan lasagne sheets].
16

Spread the rest of the zucchini mixture on top and cover it tightly with the final layer of [vegan lasagne sheets]. Brush water (1 tbsp) onto this top layer of pasta to prevent it from drying out in the oven.
17

Finally, spread the bechamel sauce evenly over the top.
18

Bake for about minutes (30) at 180° C / 355° F. Then, increase the oven temperature to 220° C / 425° F for the last minutes (10) to brown the top.
19

Allow the lasagna to set for at least minutes (60) before slicing to ensure neat portions. For best flavor, consume the following day. Store leftovers for up to 5 days in the fridge or freeze in airtight containers.