On today’s blog I wanted to share with you another recipe that we love (and probably have made it too often in the last months;) – a Vegan Lasagne. Both my husband and I love lasagne, so we were looking for a healthier version. The biggest difference to “normal” lasagne is that we are substituting noodles with zucchini, meat with tofu and béchamel sauce with almond cream . It is very easy to make, just needs around 30mins to prepare and it has a lot of healthy ingredients. It is also very light in comparison to the normal one, and it doesn’t give you this bloated or getting tired feeling.

Ingredients for 2 portions:

• 1-2 zucchini (cut in thin slices)
• 200g tofu (crumble with fork)
• 1 bigger onion (chopped)
• 1-2 garlic cloves (chopped)
• 120g carrots (chopped)
• 1 can (400g) chopped tomatoes
• 1 Tbsp. tomato paste
• 1 tbsp. Oregano
• 60ml red wine
• 1 Tbsp. maple syrup
• 30g almond cream (mix with some water, salt, black pepper and some grated nutmeg to give a thick fluid mixture to top the lasagne with)
• some basil (finely chopped)
• salt & pepper
• coconut oil

Instructions:

• heat some coconut oil in a pan, and fry the tofu for about 4 min (until it is gold brown)
• add the onions, garlic, and carrots and fry for another 4 min while stirring
• add the tomatoes, oregano and maple syrup, and stir for 2 minutes
• add the red wine and cook for 2-3 minutes until the wine has evaporated
• add the finely chopped basil, and taste with salt and pepper
• remove the pan from the stove
• on a plate add a layer of the sliced zucchini, followed by adding some of the tofu/veggies mix – continue until you are out of zucchini and the mix
• finally, cover the top with the fluid almond creme mix
• put the lasagne in a pre-heated oven (250 C) for about 5min
• once ready add some basil leaves on top

Enjoy and let me know how you liked it, or if you have a version of your own.

Stay healthy,

Anna