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Zucchini lasagne

The clas­sic as a plant-based ver­si­on. Fresh toma­to sau­ce and fat-free pota­to cream make this vegan zuc­chi­ni lasa­gne a won­derful­ly light and com­pli­ant ver­si­on wit­hout glu­ten and milk. 
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Ingre­di­ents:

  • 4 – 5 small to medi­um zucchini
  • 5 to 6 fresh basil lea­ves, chopped

For the pota­to cream: 

  • 6 medi­um-sized pota­toes, pee­led and diced (approx. 300 g)
  • 1 tab­les­poon Oni­on powder
  • 1 tab­les­poon fresh lemon juice
  • 2 tbsp Arrow­root starch
  • 1 tbsp water (optio­nal)

For the mari­nara sauce: 

  • 800 g fresh, crus­hed or diced tomatoes
  • 1 oni­on, diced
  • 3 cloves of gar­lic, minced
  • 1 teas­poon dried ore­ga­no
  • 1 teas­poon dried thy­me
  • 1 small bunch fresh basil, chopped

Pre­pa­ra­ti­on:

Wash the zuc­chi­ni, cut off the ends and sli­ce leng­thways into approx. 0.6 cm thick sli­ces. Spread the sli­ces on seve­ral bak­ing trays lined with bak­ing paper and bake in a con­vec­tion oven for approx. 20 – 25 minu­tes. If the sli­ces still have too much liquid after­wards, careful­ly dab off the mois­tu­re with kit­chen paper. Let cool down. 

For the pota­to cream, steam the pota­toes in a pot with a steam­er insert for about 15 – 20 minu­tes until soft. Then put it in a blen­der and mix it tog­e­ther with the oni­on pow­der, lemon juice, arrow­root starch and pos­si­bly a litt­le water to a cre­a­my mass. 

Crush the fresh toma­toes and cook in a sau­ce­pan with the oni­on, gar­lic cloves and dried spi­ces over high heat for 20 minu­tes until they have a thick con­sis­ten­cy. Now stir in the basil and let cool for 10 minutes. 

To make the lasa­gne, cover the bot­tom of a bak­ing dish with a lay­er of baked zuc­chi­ni, slight­ly over­lap­ping. The next lay­er con­sists of some toma­to sau­ce and then the pota­to cream. Repeat this laye­ring until the lasa­gna is built up, which is approx. 3 – 5 lay­ers, depen­ding on the size of the bak­ing dish. The top lay­er is the pota­to cream. 

Bake in the midd­le of the oven at 180°C for about 40 minu­tes until the top is light­ly brow­ned. Let cool for at least 20 minu­tes so that the sau­ce thi­c­kens nice­ly. Ser­ve with fresh basil. 

Bon appe­tit!

The amount is enough for approx. 4 servings. 

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Astrid Späth 
Astrid Späth has been enthu­si­a­sti­cal­ly imple­men­ting this life­style for hers­elf and her fami­ly sin­ce 2019. It is a chall­enge for them to mas­ter the dif­fe­rent needs and wis­hes of the fami­ly mem­bers in culina­ry terms, which they do bet­ter and bet­ter as their know­ledge increases. 
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