Vegetarian Zucchini Lasagna


Vegetarian Zucchini Lasagna

A vegetarian, low carb & gluten-free Lasagna variation.

Ready in: 1 hour
Yield: 8 servings

1.8 oz (50 g) quinoa tricolore

1. Rinse the the quinoa thoroughly under cold water. In a medium saucepan, bring 3.4 fl. oz (100 ml) of lightly salted water to a boil. Stir in the quinoa, then lower the heat, cover partly, and cook for about 15 minutes until all the liquid is absorbed. (Add more water and cook for 5 minutes more, if the quinoa isn’t tender yet.)

2. Rinse the quinoa again with cool water to remove the natural bitter taste. Return to the saucepan and set aside.

For the Zucchini layers:
13.4 oz (380 g) zucchini
1.8 oz (50 g) almond flour
sunflower oil (for frying)
salt
freshly ground pepper
2.8 oz (80 g) cheese (topping)

1. Wash the zucchini. Trim the ends, then quarter and slice them. Coat the zucchini slices lightly with almond flour, shaking of any excess.

2. Heat 3 tablespoons of sunflower oil over a medium heat. When hot, add the zucchini slices, in batches. Cook until golden brown, about 2 minutes on each side. Season with salt and pepper, then drain them on kitchen paper.

For the Mushroom layers:
8.8 oz (250 g) white mushrooms
1 onion
1 garlic clove
0.7 oz (20 g) butter
1 handful of fresh parsley
1.7 fl. oz (50 ml) whipping cream

1. Thoroughly wash the parsley. Pat dry with kitchen paper, then finely chop the parsley. Peel and finely chop the onion and garlic clove. Pare the mushrooms, then cut off the stem ends. With a sharp knife, slice the mushrooms.

2. Heat the butter in a large skillet over low heat. Add half the onion and garlic and cook for 5 minutes until softened, stirring frequently. Sprinkle lightly with salt and pepper. Add the mushrooms and 2 tablespoons of water. Cover partly, and cook over a medium heat for about 10-15 minutes, or until the mushrooms absorb all of the emerging juices. Stir occasionally to prevent burning them.

3. Pour in the whipping cream and 1.7 fl. oz (50 ml) of water and cook for 5-7 minutes more, or until the mushrooms absorb the liquids. Sprinkle the mushrooms with salt. Add the chopped parsley and stir to blend evenly. Simmer for 1 minute more, then set aside.

For the Tomato layers:
19.4 oz (550 g) tomatoes
1 hot pepper
1 small carrot
onion (the other half)
garlic clove (the other half)
0.7 oz (20 g) butter

1. Thoroughly wash the tomatoes, carrot and pepper. Put the tomatoes into a large casserole and pour over with boiling water, enough to cover. Allow to stand for 5 minutes. Drain the tomatoes, then peel off the skin and remove the pulp from the seeds. (Reserve the tomato juice.) Sift the reserved tomato juice into a separate bowl. Cut the tomato flesh into cubes.

2. Peel the carrot and trim off the stem ends. Cut the carrot into cubes. Cut the pepper in half, discard the seeds and the white membranes. Cut the pepper into small cubes.

3. Melt the butter in a large non-stick frying pan over low heat. Add the remaining onion and garlic clove and cook until softened, about 5 minutes. Stir in the carrot and hot pepper. Cook for 5 minutes more, while stirring occasionally.

4. Add the tomatoes and tomato juice. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes, while stirring occasionally. Season the tomato sauce with salt and pepper.

5. Preheat the oven to 350 °F (180 °C). Lay the zucchini slices in layers onto a large baking dish. Spoon the quinoa on top, spreading it evenly. Arrange half the mushrooms on top. Top with half the tomato sauce. Continue arranging the remaining zucchini, mushroom and tomato sauce. Sprinkle over with the cheese. Bake until the cheese melts, about 20-25 minutes.

Per serving:

Energy: 394 kcal / 1649 kJ
Fat: 27,3 g
Carbohydrates: 16,5 g
of which sugars: 8,5 g
Protein: 18,5 g
Fibre: 6,6 g


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