Delicious zucchini-red lentil-lasagna
Currently, I am admittedly a bit lazy when cooking and eat a lot of raw food. But especially on all the rainy days, I need something warm, because I am a person who feels cold quite easily… And because a “normal lasagna” is too heavy and too hearty for me in summer, here is my vegan lasagna with zucchini and lentil bolognese!
In addition to the whole wheat lasagna sheets (there are also gluten-free ones), I use thinly shaved zucchini strips. This makes the lasagna a little juicier, and you can sneak in some vegetables. Especially for kids who love to eat lasagna but have a hard time with vegetables, this is a perfect hiding place! It also makes the lasagna a little lighter and just right for lunch, without causing too much of a midday slump. But enough beating around the bush: Pile up!
- gratin dish
- vegetable slicer, mandoline
- 1 tbsp rapeseed oil
- 1 onion diced
- 2 carrots grated
- 1 clove garlic crushed
- 200 g red lentils
- 1 tbsp tomato paste
- 200 ml vegetable broth
- 500 g sieved tomatoes
- 2 zucchini cut lengthwise
- 9-12 pieces lasagna sheets full-grain, gluten-free
- 1 pinch salt
- ½ tsp pepper, oregano, thyme season to taste
- 2 tbsp almond butter
- 50 ml water
- ½ tsp salt
- ¼ tsp pepper
- 4 tbsp yeast flakes
- 80 g vegan pizza cheese
- 1 big tomato
- 1 bunch basil leaves
- 25 g pine nuts
- For the lentil bolognese, first chop the onion, grate your carrots and heat the canola oil in your pan over medium heat.
- Then fry the onion and the carrot for about 5 minutes and press the garlic clove into it. Fry everything together for one more minute.
- Add the tomato paste, the strained tomatoes, the vegetable stock and the red lentils. Let everything simmer for about 15 minutes, stir occasionally, until everything has thickened a bit. Season with salt, pepper and herbs. Then put it aside for a short time.
- Now preheat your oven to 180 °C top/bottom heat and slice your zucchini into strips about 5 mm thick.
- For the almond sauce, take the almond butter and mix it well with the water so that it becomes a little more liquid. Season it with salt and pepper.
- First, put ¼ of your lentil bolognese in your gratin dish. Next, add about ¼ of the almond butter and sprinkle with 1 tablespoon of yeast flakes. Put ⅓ of the zucchini strips on top and as the next layer 3-4 lasagne sheets (depending on how big your gratin dish is).
- Then, continue with the lentil bolognese, almond sauce, yeast flakes, zucchini strips, lasagna sheets, etc. The last layer should be the bolognese with the almond sauce and the yeast flakes.
- Now spread the vegan pizza cheese on top and put the lasagna in the preheated oven for about 35-40 minutes.
- For the topping, toast the pine nuts in a pan over low heat. Cut the tomato into slices and pluck the leaves from your basil. Chop the stem into small pieces.
- As soon as your lasagna is golden brown, take it out of the oven, let it cool briefly and top it with the tomato slices, the basil and sprinkle it with the roasted pine nuts. And as always: Enjoy to the fullest!
A small load of proteins
The red lentils provide your body with valuable proteins at the same time as the lasagna. In combination with fibre, they saturate you and provide you with long-chain carbohydrates evenly with energy. So you avoid also quite cleverly the midday low, should you eat it for lunch! Alternatively, you can also sauté some smoked tofu with the lentil bolognese to increase the protein content a bit more. If you want it more low-carb, you can also omit the lasagna sheets altogether!
Theoretically, you can also put the tomatoes on your lasagna before the vegan processed cheese and bake them with. But I personally find it tastier when the toasted pine nuts bring a bit of bite into play.
Hope you like it as much as I do!
If you’re looking for easy, vegan summer recipes, I’ve prepared a board for you on Pinterest – click!
Enjoy and stay nuts!
Yours, Rosa 😉
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