Vegan vegetable lasagna

Ingredients for 6 servings:

• 18 lasagna sheets
• 4 bell peppers, red
• 4 zucchini
• 2 onions
• 2 garlic cloves
• 3 packs of tomatoes, chopped
• Thyme
• oregano
• rosemary
• Parsley
• 150 ml red wine, dry
• 1 shot of balsamic vinegar
• salt and pepper
• 1 tsp sugar
• Processed cheese, vegan
• 2 cups soy cream (Soy Cream Cuisine)
• 4 tbsp olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

topped with cheese

Preheat the oven to 200°C. Chop the bell peppers, zucchini, onion, and garlic and place them in an ovenproof dish. Drizzle with olive oil, sprinkle with herbs, and cover with a lid or aluminum foil. Place in the lower third of the oven for about 1 hour. Remove 1/3 of the vegan cheese and set aside. Blend 2/3 with soy cream to create a creamy sauce. Remove the vegetables from the oven. Chop the herbs and return them to the vegetables. Add the tomatoes, wine, and balsamic vinegar to the vegetables and season with salt, pepper, and sugar. Brush a large lasagna dish or a deep baking sheet with oil or line it with baking paper. Spread 1.5-2 ladles of tomato and vegetables on the bottom of the sheet and line with 6 lasagna sheets. Spread 2 ladles of vegetables on the lasagna sheets and pour about 1 ladle of cheese sauce over the vegetables. Place another 6 lasagna sheets on top of the sauce. Repeat this process once more, so that there are three layers of pasta dough between the sauces. Spread the remaining sauce on the top layer and top with the remaining cheese. Place the dish in the center of the oven and bake for 30-40 minutes, depending on the desired browning.