Zucchini lasagne with multi grain filling and glueten free sweet corn bread

It's fruitsandveggiesmonday with @lenasveganlivingand and @plantstoplanks and this is my entry. So this is a much healthier version of the calorie packed lasagne, and it is animal friendly too, instead of lasagne sheets I used zucchini sliced, and instead of mince I used a multi grain, and for the white sauce I blended cashews, to give it a cheesey taste I used nutritional yeast flakes. I also made a sweet corn loaf, I made my own flour from raw oats and it gave it a really great taste too.

Ingredients for lasagne

3 zucchinis
400g mushrooms
250g multi grain
300g tomatoes pasta
2 onions
6 garlic cloves
1/2 a teaspoon smoked paprika
1 /2 a teaspoon ground coriander
1 teaspoon dried basil
Pinch of salt and pepper
200g soaked cashews with 20g nutritional yeast

First in goes onion and garlic.

Then mushrooms, with a 200ml water.

Then in goes spices and herbs with cooked multi grain.

Then the pasta, and let simmer for 10 min while slicing the zucchini.

Then I layered the tray with zucchini.

Multi grain and sause.

More zucchini.

Then I blended my soaked cashews with nutritional yeast and spread on top.

And sprinkled more nutritional yeast on top.

Bake 45 minutes.

Then for my sweet corn bread!

Ingredients

400g organic oats
1 teaspoon whole grain mustard
300ml plant based milk
1 teaspoon bicarbonate of soda
1 tablespoon oil
Pinch of salt

So like I said I made my own flour like dis.

In the blender a bit and we got flour.

Then the other ingredients turn in the blender, just a little bit.

Then I mixed it all up.

Into my handy loaf thingy.

1 hour in the oven and BANG!

Needless to say it didn't even get a chance to cool down, it was that good.

Anyway thanks for checking out my entry and have an awesome week.