"All in" lasagne

Hi lovelies,

This week I felt a little nostalgic, because 2 years ago this day I went to Hawaii for holiday and last year at the same time I went to Australia. Both trips were fantastic, and now that we can't really travel I just miss those days a little more.

So I thought it would be nice to play travel in the kitchen this year. A little international cuisine can't hurt.

On Monday I made for lunch Asian inspired stir-fry noodles which I love because it is packed with flavours and so simple to make. I usually use store bought wok veggie mix for it, fry them in a pan on sesame oil, add the noodles and a spicy sauce. This time I mixed peanut butter with soy sauce, agave, ginger, chilli, lime juice, lemongrass. Stir it in the veggie noodles, garnish with crushed peanuts and sesame seeds and you're done.

Today I went for Italian kitchen with this "all in" lasagne. It's all in because it has all the different ingredients in it. I had an idea in my head about making a mix of fried mushrooms, sunflower seeds and lentils with onion as a meat substitute and pour some tomato sauce between layers, but than it turned out that I have just a few mushrooms left, a handful of sunflower seeds and ran out of lentils and tomato sauce (who ate all my food? :D) Soooo let's see what's in the fridge and pantry. And that is how it turned out.

I found a jar of ajvar sauce (roasted red pepper sauce), zucchini, corn, tomatoes, mushrooms, onion and garlic, and let's combine these!

Put a small amount of the sauce on the bottom of the baking pan, then layer some lasagne sheets on it to cover. Then I added a layer of zucchini, onions, corn.

For the second layer I added some pasta again, top it with sauce to cover (this will cook the pasta and absorb in it with all the flavours). Than added mushrooms, sunflower seeds, garlic and red onions.

Third layer, yes you guessed it right another layer of pasta and sauce, zucchini, onions.

Then I topped the whole pack with some more pasta, sauce, vegan cheese grated, halved cherry tomatoes, sliced black olives, smoked tofu cubes and basil.

Put it in the oven and bake it on low-medium heat for 20 minutes covered (I even added a splash of water under it so it steams in there), than uncover it and keep baking until top is golden. Serve it piping hot and enjoy.

Keep your eyes peeled for Friday's Mexican chilli on my insta page.

Hope you'll prep and enjoy this meal, if you make it and post a picture of it don't forget to tag me so I can see your creations. If you have any idea what to add, than I'd be happy to hear it.

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