Lasagna with soy and zucchini

I cooked this lasagna quite while ago, but now eventually I'll update it here :) It's very simple and quick to make, and you can prepare it even if you have only one kettle - well, you need two kettles and a bit more time & effort for making the tomato sauce and bechamel sauce for the more traditional Italian lasagna :) This isn't traditional, maybe not even so Italian, but still worth trying!

I usually prepare the tomato sauce for vegetarian lasagna with soy or TVP which is very practical to use and adds some more protein to any vegetarian sauce. Also in this recipe I have used dark crushed soy.



For the sauce:

1 onion (or two if you really like onion)
3 garlic cloves
1 tbsp olive oil for frying
2-3 dl soy (or other TVP)
6-7 dl water or vegetable stock (I just added 1 tbsp of organic veg stock powder)
200 g soft/processed cheese (that melts well)
spices as basil, thyme, rosemary, black pepper, salt

zucchini (around half a kilo)
lasagna noodles
parmigiano cheese


Chop the onions and garlic and fry them in olive oil.

Add the soy and some water, let it simmer for some time and add more water if needed, and the spices. If you don't know how long to cook TVP, check on the package.

When the soy is cooked, add the cheese and let it melt into the sauce.

In the meantime chop the zucchini into pieces or slices and lightly oil a lasagna baking dish.

Lay some sauce and pieces of zucchini at the bottom, cover with pasta and repeat until the baking dish is full. Add the rest of the sauce on top of the dish and sprinkle some grated parmigiano on top of it.

Bake in 225 C for 40-50 minutes. Enjoy with some green salad :)