Spinach and Zucchini Lasagna

Using a peeler, cut the zucchini into thin slices, then layer them slightly overlapping. Pat the slices dry with a paper towel to remove excess moisture. Prepare enough overlapping slices for 3 layers, depending on the size of your baking dish. Prepare the cream: blend the Vegan crema and Cottage together with the spices. Add this cream to the cooked quinoa and spinach, then toss everything together thoroughly.

Begin layering: spray a glass baking dish or tray with olive oil, then place a layer of zucchini followed by a layer of the filling. Repeat this two more times. Sprinkle the top with grated Plain and bake at 200°C for 40-45 minutes until done.

EXTRA TIP: A little extra Vegan crema on top never hurts, and serving it with microgreens or green sprouts really brings out the flavors.