Zucchini Lasagna with Bolognese Filling and Almond Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g tofu, firm, natural
- 1 onion (s)
- 1 clove garlic
- 120 g carrot (s)
- 130 g tomato paste
- 1 zucchini
- 3 tablespoon olive oil
- 1 teaspoon agave syrup
- 70 ml red wine
- 1 bunch basil
- 15 g almond butter, white
- 10 ml still water
- 1 teaspoon oregano
- Black pepper from the mill
- Sea salt, iodized
- leaves Basil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 250 ° C. Crumble the tofu with a fork. Peel and finely chop the onion, clove of garlic and carrots.
- Heat 2 tablespoons of olive oil in a pan. Fry the tofu in it for about 3 minutes. Add the vegetables and stir-fry for 3 minutes. Fold in tomato paste, oregano and agave syrup and fry for 1 minute. Pour in the red wine and let it boil for 30 seconds. Season with salt and pepper. Take the pan off the stove.
- Wash the basil, shake dry, finely chop the leaves and fold into the filling. Mix the almond butter with the mineral water, season with salt and pepper. Cut the zucchini into wafer-thin slices with a slicer or peeler. Mix with 1 tablespoon of olive oil and a pinch of sea salt. Place a layer of zucchini slices, slightly overlapping, on a plate. Spread 2 tablespoons of Bolognese filling on top. Keep layering the zucchini and filling until the ingredients are used up. Spread the almond cream evenly on top. Bake in the oven at 250 ° C for about 5 minutes. Drizzle with olive oil to taste and garnish with basil leaves.
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