Whatever you call it—zucchini or courgette—this spring-like lasagna will warm you up. Served with sautéd spinach and garlic.
Outside, daffodils are coming up. There's still a chill in the air, but spring definitely is around the corner. (Even the clichés are running amok.)
So why not make a hot, wintery dish, with courgettes (zucchini) and peas?
A perfect combination of spring and winter.
Zucchini (Courgette) and Spring Pea Lasagna
½ cup soy cream cheese (non-hydrogenated, if possible)
1 cup firm Chinese-style tofu, crumbled
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon dried basil
4 shallots, chopped
3-4 courgettes (zucchini), sliced thin
1 tablespoon olive oil
1 ½ cup peas
1 tablespoon mint, chopped (or use 1 teaspoon dried mint)
2 tablespoons vegan margarine (non-hydrogenated, if possible)
2 tablespoons flour
2 cups soy milk
9 lasagna noodles, no-boil variety (I used the 4 x 6 inch ones)
½ cup bread crumbs
1 tablespoon parsley, chopped
½ tablespoon vegan parmesan cheese (optional)
First, make the cheeze mixture: Combine the tofu, cream cheese, lemon juice, and olive oil in a food processor. Whiz until combined. Add basil and stir to mix. Set aside.
In a sauté pan, heat the olive oil over medium heat. Add the shallots, and then the courgettes (zucchini). Stir fry for a few minutes, then cover and let simmer over low heat, careful not to brown the vegetables.
After 15-20 minutes, when the vegetables are soft, add the peas and mint to the courgettes. Remove from heat.
Meanwhile, make the white sauce: In a saucepan, melt the margarine over medium heat. Stir in the flour, and when the mixture is smooth, slowly pour in the soy milk, stirring constantly. Cook over medium heat, until the mixture has thickened, about 10 minutes, stirring frequently.
Lay 3 pieces of lasagna in a baking dish. Spread half the cheese mixture over that. Spread half the courgette/pea mixture over the cheeze mixture, spreading the courgettes to evenly cover the cheeze. Layer another 3 sheets of lasagna over the courgettes, and repeat the layers of cheeze and courgettes. Top with a layer of lasagna noodles.
Pour the white sauce over the top. Combine the bread crumbs, parsley, and vegan parmesan, and sprinkle over the top.
Cover with aluminum foil. Bake in a 350 degree oven for 40 minutes. Let sit for a few minutes before serving.