Vegan lentil and zucchini casserole with yeast glaze

Ingredients for 5 servings:

• 1 onion(s), red
• 180 g lentils, red
• 1 large zucchini
• 125 g coconut milk
• 1 can tomatoes, chopped, approx. 400 g
• 300 g tomatoes, pureed, approx. 500 g
• 100 g water
• 1 tbsp vegetable stock powder
• 1 tsp curry powder, mild
• 1 tsp herbs de Provence
• 6 lasagna sheets
• n. B. garlic clove(s)
• salt and pepper
• 2 tbsp almond butter, white
• 50 ml plant milk (plant drink), e.g. soy drink
• 1 tsp vegetable stock powder
• 2 tbsp nutritional yeast
• 1 pinch(s) paprika powder
• 1 pinch(s) of turmeric powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 180°C fan/convection oven. Wash the red lentils thoroughly with warm water. Finely dice the onions and sauté until translucent. If you like, you can also add a crushed garlic clove. Then add the red lentils, coconut milk, chopped and passata tomatoes, water, vegetable stock powder, curry powder, and Provençal herbs and cook until the lentils are soft but still slightly firm to the bite. Season with salt and pepper. Meanwhile, use a grater to slice the zucchini lengthwise into long, thin slices. For the yeast glaze, mix the ingredients provided in a bowl. Spread a layer of the lentils in a medium-sized baking dish. Place three lasagna sheets on top, followed by a few zucchini slices. Cover with the next layer of lentil mixture, then place the lasagna sheets on top, followed by the zucchini slices. Spread the final layer of the lentil mixture and cover with the yeast glaze. Alternatively, you can use vegan grated cheese instead of the yeast glaze. Bake in the preheated oven on the middle rack for about 30 minutes until the yeast glaze is golden brown.