Zucchini and olive lasagna

Ingredients for 2 servings:

• 2 small zucchini
• 1 handful of olives, black
• n. B. Lasagna plate(s), vegan
• 1 can of tomatoes, chopped
• n. B. Herbs of your choice
• 150 ml water
• 4 tbsp nutritional yeast
• 2 tbsp margarine, vegan
• 3 tsp flour
• 1 tsp mustard
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a fixed vegan main course

Melt the margarine in a saucepan. Stir in the flour. Add a little water. Then stir in the mustard and nutritional yeast. Season with salt and gradually add the remaining water. Wash and finely chop the herbs. Mix the chopped tomatoes with the herbs (thinning with a little water if necessary). Season with salt and pepper. Pit the olives, if necessary. Then wash and dice the vegetables. Alternate the vegetables, tomato sauce, and lasagna sheets in a baking dish. Place in the oven at 200°C for 15 minutes. Spread the nutritional yeast mixture over the lasagna and bake for another 15 minutes.