Vegetarian lasagne with roasted zucchini

INGREDIENTS:

for the lasagne:

3 middle-sized zucchinis

4 tbsp olive oil

3 medium onions, peeled, chopped into small pieces

3 cloves garlic, peeled, pressed

1 tsp ground cumin

1 tsp dried rosemary

1 tsp cayenne pepper

2 tbsp dried oregano

1-1 tsp salt

200g vegan ‘minced meat’ or minced meat

2x400g canned peeled, chopped tomatoes

200g mozzarella

12 fresh lasagne sheets

for the white sauce:

60g butter

60g flour

750ml milk

1 tsp salt

freshly ground pepper

freshly ground nutmeg

125g sour cream

1 egg

1. Preheat the oven to 200 °C. Cut the zucchini lengthwise into 0,5 cm slices. Place them on a baking tray lined with baking paper, drizzle with some oil and season with salt and pepper. Bake them for 10-15 min or until their edge get a dark, crusty edge.

2. Heat 2 tbsp oil in a frying pan and fry the onion, 2 cloves of garlic (pressed) and all the spices for 3 minutes on medium heat. Add the vegan minced meat with 1 tsp salt and fry for 3 minutes. (if you use normal meat it takes a bit longer) Toss regularly. 

3. Add the peeled, chopped tomatoes with some water and 1 tsp salt. Bring to the boil and let simmer on low heat for 10-15 minutes. 

4. Meanwhile prepare the white sauce: Melt butter in a saucepan over medium heat. Once the butter is melted, remove it from the heat and add the flour in small portions. As it starts to look like glue, add some milk, and then some flour again…  go on until you get a smooth result. Then stir in the rest of the milk. Season it to taste with salt, pepper and nutmeg. Bring the mixture to the boil stirring continuously, for 4 to 5 minutes or until the mixture thickens. Remove it from the heat, and whisk in the sour cream and the raw egg. Set the sauce aside.

5. Cut the mozzarella into slices. Spread a layer of bechamel sauce over the bottom of the baking dish (dimensions:27x19cm). Cover with 4 lasagne sheets, half of the tomato sauce and ⅓ of the zucchini slices and  ⅓ of the bechamel sauce. Make 1 more layer like this, and on the top layer, use only the rest of the zucchini and finish with the rest of the béchamel. Divide the mozzarella slices over the top.

6. Bake the lasagna for 45 minutes in the middle of the oven until the top gets golden brown.