For the Lentil Filling 2 Tbsp (30 ML) olive oil 1 medium onion finely diced 3 cloves garlic diced 1 cup of fresh tomato sauce or 1 15 oz can of diced tomatoes 2 cups cooked lentils 1 cup walnuts finely diced or minced in a food processor 6 to 8 sundried tomato halves finely diced or minced in a food processor ½ red pepper finely diced or minced in a food processor 1 tsp. smoked paprika 1 tbsp. dried oregano 1 tbsp. cumin powder 1 tsp. onion powder 1 tsp. garlic powder salt and pepper to taste
Cauliflower Bechamel ½ head cauliflower, cut into florets 1 ½ cups vegetable stock 1/2 cup unsweetened plain almond milk 1 cup cannellini beans 1 medium yellow onion, peeled and diced 2 small cloves garlic, peeled and minced ¼ cup nutritional yeast 2 Tbsp. tahini Salt and pepper to taste
For the Vegetable Layers 3-5 Zucchini Salt and pepper
Topping (optional) nutritional yeast tahini sliced dried tomatoes oregano salt and pepper diced walnuts
For the Vegetable Layers: Slice zucchini lengthwise and lay on oiled sheet pans. Salt and Pepper, and then roast at 375°F for 7 minutes on each side. They should be golden brown on both sides.
For the Lentil Filling: Heat the oil in your frying pan (I used a cast-iron skillet), and saute your finely diced onions until slightly golden. Next, stir in your garlic, and mix until it is slightly golden. Then add your finely diced red pepper and tomato sauce, and diced sun-dried tomatoes, and mix for a couple of minutes. Now add your lentils and walnuts. Mix again. Then add the remaining spices and simmer for 10- 15 minutes.Taste for salt, and set aside.
For the Cauliflower Bechamel: Add the cauliflower to a pot, add vegetable stock, and cover with a lid. Bring to a boil over high heat and cook until the cauliflower is very tender about 10 minutes.Place the onion in a large skillet or saucepan and saute over medium heat for 10 minutes. Add the garlic, and cook for another minute. Add the onion-garlic mixture to the cauliflower in addition to the cannellini beans, nutritional yeast, salt, pepper, tahini, and almond milk. Use an immersion blender and blend until smooth. More almond milk can be used to create looser sauce.
To Assemble: Preheat your oven to 375ºF (190ºC)Lightly oil a casserole pan. Layer the roasted vegetable slices, with the lentil filling, and the bechamel sauce. Top with more nutritional yeast, diced sundried tomatoes, walnuts, oregano, salt, pepper and drizzle with tahini. Bake at 375ºF until it is golden brown on top and bubbles. Cool for 30 minutes before serving.