Zucchini lasagna with pea and basil pesto and caramelized onions

Ingredients for 4 servings:

• 3 large zucchini, preferably straight
• 4 onions, red
• 3 beefsteak tomatoes
• 4 garlic cloves
• Sugar
• olive oil
• 500 g peas, frozen
• 80 g basil, fresh or frozen
• 100 g cashews or almonds or sunflower seeds, roasted
• Salt and pepper, white
• chili powder
• 100 g margarine
• 200 ml plant milk (plant drink)
• 2 tbsp flour, gluten-free
• 1 pinch of nutmeg

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

an effective starter or main course, vegan, gluten-free

For the caramelized onions, peel the onions, halve them, and slice them into thin strips. Heat a little oil in a pan and add the onion rings. Sprinkle about 1 tablespoon of sugar over the onions and fry the onions until nicely browned, stirring constantly. Add a little salt at the end. For the bruschetta tomatoes, remove the stems from the tomatoes and finely dice the tomatoes. Mix with 2 crushed garlic cloves and salt. For the pea and basil pesto, roast the 2 garlic cloves and the nuts in oil, then add the peas until thawed. Blend everything together with the basil and 100 ml olive oil, salt, and chili in a deep bowl. Season to taste. If necessary, add a little water until smooth – it should be firm but not mushy. Halve the zucchini and slice lengthwise into fine, wide strips. Drain the bruschetta tomatoes, reserving the liquid. Spread 2 tablespoons of the pesto on the bottom of a glass baking dish. Place the first layer of zucchini strips on top. Then add 1/3 of the pesto, then the bruschetta tomatoes. Then add zucchini, then the second third of the pesto, then zucchini, then the remaining pesto and the caramelized onions, and finally a layer of zucchini. Chill and let it marinate. Remove from the refrigerator 1 hour before serving. For the béchamel, melt the margarine in a saucepan. Add 2 tablespoons of gluten-free flour and whisk until smooth. Add the plant-based milk and the drained water from the bruschetta tomatoes. Season with salt, nutmeg, and pepper. Drizzle the warm béchamel over the lasagna before serving. Garnish with tomatoes, basil, freshly ground pepper, or similar.