For this zucchini lasagna recipe, we use textured protein to make an easy and delicious vegan bolognese. The leaves are not noodles, but rather zucchini, sliced with a mandoline. Season everything with a quick vegan cheese sauce made in a blender, such as: B. Béchamel. A gratin with nutritional yeast rounds off this gluten-free lasagna that the whole family is guaranteed to enjoy.
Utils
- wooden plank
- Knife
- Large pan
- wooden spoon
- mandolin
- mixer
- Tall baking dish
- Oven
Ingredients
- 1 and ½ zucchini
- extra nutritional yeast for gratinating
For the vegan Bolognese:
- 1 onion
- 3 cloves of garlic
- 1 drizzle of extra virgin olive oil
- 1 carrot
- 2 cups textured protein (46 g) fine
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
- 2 cups grated tomatoes (about 3 tomatoes) or canned
- ½ cup white or red wine
- 1 teaspoon oregano
For the vegan cheese sauce:
- ⅔ cup almond milk
- 350g tofu
- 1 tablespoon white miso
- 1 tablespoon ground flaxseed
- 1 teaspoon lemon juice
- 3 tablespoons nutritional yeast
- 4-5 fresh basil leaves
Step by step of this zucchini lasagna recipe
- To make this zucchini lasagna, we first prepare the vegan bolognese. To do this, you need to soak the textured protein and set it aside.
- Meanwhile, chop the onion and garlic and fry them in a large pan with a drizzle of olive oil over a moderate heat, stirring occasionally. After about 10-15 minutes, when the onion is golden brown, add the grated carrot. Drain the textured protein and add it to the frying. Let it cook for another 10 – 15 minutes. Season with salt and pepper, add wine and tomato. Allow to simmer over low heat for about 30 minutes. Season with oregano and set aside. *
- Now, using the mandoline, start slicing the zucchini: first you need to remove the tops with a knife and then prepare the slices about 2 mm thick. Add a little salt and set aside.
- For the vegan cheese sauce, mix the tofu together with almond milk, miso, linseed, lemon juice, nutritional yeast and basil in a blender until a creamy and homogeneous mass is formed. **
- Preheat the oven to 180°C. If the kitchen has one, turn on the grill.
- Take a baking dish and spread the bottom with a first layer of vegan cheese. Spread a layer of zucchini on top. Next, a Bolognese. Make layers in this order: cheese + zucchini + Bolognese until the Bolognese filling is ready. Finally, place a layer of zucchini and another layer of cheese on top. Finally, spread some nutritional yeast on the preparation.
- Put it in the oven. Cook until the top layer of the zucchini lasagna is golden brown, about 30 minutes. Remove from oven and allow to cool for a few minutes before eating.
Grades
* The bolognese must be thick to blend with the zucchini slices, releasing some water.
**It also works great with a classic vegan bechamel sauce or a cauliflower bechamel sauce.
Zucchini properties:
Also known as zucchini, it is a refreshing summer vegetable with a delicate taste, contains many nutrients and, as it contains a lot of water and fiber, it fills the stomach and is ideal for weight loss diets.
A 250 g zucchini provides only about 48 calories, but provides plenty of fiber and remarkable amounts of essential nutrients: folic acid, potassium, iron, manganese, vitamin A and vitamin C (although it should be noted that the latter is only used when eaten raw) . slightly steamed).
Nutritional information of zucchini (100 g each)
- Zucchini calories: 16 calories (67 kJ)
- Carbohydrates: 3.3g
- Fiber: 1.1g
- Fats: 0.2 g (polyunsaturated, Omega 3 and Omega 6))
- Proteins: 1.2g
- Vitamin A: 200 IU
- Vitamin C: 17 mg
- Vitamin K: 4.3 mcg
- Potassium: 262 mg
- Iron: 0.4 mg
- Manganese: 0.2 mg
With information from: