Zucchini Lasagna

Ingredients (makes 4 servings)

1. 1 bell pepper
2. 1/2 leek
3. 2 cloves or garlic
4. 1 onion
5. 2 cups of tomatoes
6. 2 large zucchinis
7. 1/2 cup seitan
8. Italian spice mix
9. 2 tsp Cashew butter
10. Nutritional yeast
11. Carbonated water (or regular)
12. Dried veggie stock
13. 2 tsp agave syrup

Instructions

1. Preheat oven to 275
   
2. Chop seitan and leeks,  saute over medium high heat 
3. In the meantime chop all other veggies (I use a food processor) until it is almost a puree. Add tomatoes last so it doesn't water down and make a huge mess if you do it on a board. Add Italian spices and a bit of dried veggie stock, as well as 2 tsp of agave syrup. Saute mixture for a few minutes. 
   
4.  Slice zucchini into thin slices.
5. Layer zucchini, seitan, veggie puree, zucchini, seitan, veggie.... you get the idea. End with a layer of puree
6. Combine cashew butter, a bit of dried veggie stock, nutritional yeast to taste and add the water to make it cheese sauce texture. Pour over your lasagne and bake for 25-30 min

21 Day Fix
         2 green
         1/2 red
         1 tsp

---