3/08/2017

Oh yeah Lasagne!

Lasagne is one of everyones favorite dishes. I get to notice that I'm creating so many new recipes that I often have no time to cook the old fashioned classics. Sometimes I think that life is too short to try out all the ideas I have. It feels like two hands are far too little to get everything done that goes through my mind. Good things can be so easy though.

It's good to have a boyfriend who nags for some lasagne. My little creature of habit ­čśë. But he was right and it tasted delicious. This is one of the simplest lasagne recipes I have created so far. With good ingredients and without any frills. Enjoy!

Makes 4-6 portions.

Ingredients:
1 1/3 cup tofu
olive oil
1 big onion
2 garlic cloves
salt, pepper, paprika spice
Italian herbs
3 tbsp. tomato paste
2 carrots
3 tbsp. yeast flakes
4 cups sieved tomatoes
2 tbsp. almond butter
1/2 cup red wine

Preheat the oven 356°F upper-/lower heat. Crumble tofu into a pan and roast it in olive oil. Cut onions and garlic into fine cubes and add to the pan. Spice everything. Add tomato paste and caramelize it. Chop carrots. When roasted enough add carrots and yeast flakes to the pan. Pour sieved tomatoes on it. Stir in almond butter and red wine and let it cook 5-10 minutes.
For the b├ęchamel:
1 1/2 tbsp. vegan butter
2 tbsp. spelt flour
1 1/2 cup dairy free milk
1 tbsp. lemon juice
salt, pepper, nutmeg
1 pinch curcuma
1 pinch kala namak salt
3/4 cup vegan parmesan
2 zucchini
1 package lasagne sheets

Melt butter in a pot, stir in flour until the mass gets thick. Stir in dairy free milk and add lemon juice. Spice it and add 1/4 cup parmesan.
Cut zucchini into fine stripes. In a baking dish put in 3-4 tbsp. bolognese then lasagne sheets then zucchini stripes. Repeat this step. At last put the b├ęchamel on top. Put the rest of the parmesan on top of it and bake at 356°F upper-/lower heat for 45 minutes.

Have fun with cooking and enjoy!

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