For the caramelized onions, peel the onions, cut in half and cut into fine strips. Heat some oil in a pan and add the onion rings. Sprinkle about 1 tablespoon of sugar over the top and roast the onions until they turn brown. Salt a little at the end.
For the bruschetta tomatoes, remove the stalk from the tomatoes and finely dice the tomatoes. Mix with 2 crushed garlic cloves and salt.
For the pea and basil pesto, roast the 2 cloves of garlic and the nuts in oil, then add the peas until they are thawed. Puree everything together with basil and 100 ml olive oil, as well as salt and chili in a high bowl. To taste. If necessary, stir with a little water until it is creamy - it should be firm, but not soggy.
Halve the zucchini and cut lengthways into fine, wide strips. Drain the bruschettos but save the liquid.
Spread 2 tablespoons of the pesto on the bottom of a glass baking dish. Place the first layer of zucchini strips on top. Then 1/3 of the pesto, then the bruschetta tomatoes. Then zucchini, then the second third of pesto, then zucchini, then the rest of the pesto and the caramelized onions, finally a layer of zucchini.
Put in a cool place and let it steep, take out of the fridge 1 hour before serving.
For the bechamel, melt the margarine in a saucepan. Add 2 tablespoons of gluten-free flour and stir until smooth with a whisk. Add the vegetable milk and the dripping water from the bruschetta tomatoes. Season with salt, nutmeg and pepper.
Drip the warm bechamel over the lasagna before serving. With tomatoes, basil, freshly ground pepper or similar. garnish.
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