Vegan zucchini lasagna with vegetables and gluten-free bechamel sauce

Wash the zucchini and with a mandolin cut them lengthwise into slices of the same thickness. Grill them with a few drops of oil and set aside.

I use a homemade tomato sauce, which only contains onion, crushed tomato, oil and pink salt. You can use a store-bought one or whatever you like to make.

Make the stuffing with the vegetables. Sauté with two spoonfuls of oil, the chopped onion, the diced bell pepper, the celery in small pieces, the shiitake in slices and then in two. And when it is almost done, put the cauliflower in small cut flowers and cover it so that it is done with the steam. Set aside.

I make the béchamel sauce in Mycook. First I pulverize the almonds, cashews and walnuts. Add 2 garlic, 40 gr of olive oil, buckwheat flour, almond drink, salt and pepper to taste and about a third of a nutmeg, grated. Cook it for 8 minutes at 100° v.4.

Heat the oven to 200°. Put a thin layer of tomato, half of the zucchini slices, half of the vegetables and cover with half of the tomato. Another layer of zucchini, vegetables and tomato and on top the bechamel sauce. Sprinkle two tablespoons of nutritional yeast, two tablespoons of hemp seeds and two tablespoons of sesame seeds on top.

Bake in the oven for about 15 minutes, plus 5 minutes of broiling.