Summery Squash Lasagna

Today my husband and I are celebrating our UK Wedding anniversary. We are somewhat greedy(!) and celebrate 2 anniversaries each year (our US Wedding anniversary will be in a couple of months time).  I'm very lucky in that there isn't much I cook that my husband doesn't enjoy.. so long as there is no baked pasta in sight! I on the other hand LOVE any dish with a rich tomatoey sauce, creamy béchamel, and veggies loaded to the brim.

This recipe is gluten free, and vegan!

I baked this dish to using strips of courgette/ zucchini remove some of those starchy carbs you get from those pasta sheets, but to ensure that my husband could enjoy those sauces and veggies fresh from the oven. I used meat free grounds for protein, but you could substitute the grounds for beans- butter beans I think would work really well here. Of course the veggies are ones I had on hand during this season, but this can be adapted using lovely autumnal/ winter veggies like butternut squash too!

Ingredients
2 large or 2 small waxy potatoes thinly sliced
2 large courgettes/ zucchini sliced into thin strips (I used a vegetable pealer to do this)
1 shallot thinly sliced
1 bell pepper thinly sliced
1 handful baby spinach
3 cloves garlic finely chopped
1 small tin crushed tomatoes (puree or a pasta sauce would work here too)
1 cup veggie crumbles I used beyond meat beefy crumbles

For the béchemel (optional)
1 cup oat milk
3 tbsp nutritional yeast flakes
3 tbsp whole wheat flour
2 tsp corn starch
a handfull of vegan grated cheese
(these can all be substituded for their dairy containing counterparts, of course)

Method
In a large baking dish add 2 tbsp crushed tomato and spread along the bottom. Add a thin layer of sliced potato ensuring the bottom of the pan is covered, cover with a layer of béchemel (optional), then add a layer of sliced courgette (zucchini), again ensuring there are no gaps, add a layer of the grounds, along with the shallot and garlic spread evenly throughout, add a layer of the sliced bell pepper and 4-5 tbsp crushed tomato to cover, add a layer of spinach leaves, then cover with another layer of sliced courgette/ zucchini. Add a layer of béchemel, or tomato, then another layer of veggies- keep layering your ingredients until you reach the top of the baking dish, making sure to leave enough courgette to make the lattice effect on the top. Bake in a pre-heated oven at 400°F/200°C for 40-45 minutes until cooked through.
Enjoy with loved ones and smiles!