Enjoy our vegan recipe Fresh Zucchini Lasagna by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||3597 kJ (859 kcal)|
cutting board, chef's knife, frying pan, bowl, baking dish, oven
Dice the onion and finely chop the garlic. Mash the tofu with a fork until crumbly. Set the onion and garlic aside.
Heat the canola oil in a non-stick frying pan over high heat. Fry the tofu until golden brown. Turn the heat to medium, add the onions and garlic and fry until the onions turn translucent.
Season with salt and pepper, stir in the tomato paste, add the red wine and let simmer for 2-3 minutes.
Add the diced tomatoes, season with basil and oregano and let simmer for approx. 10 minutes.
Mix the vegan cream substitute, salt, nutmeg, and pepper in a small bowl. Preheat the oven to 400 °F.
Cut the zucchinis lengthwise into thin slices.
To assemble spread a layer of tomato sauce into the baking dish. Add a thin layer of cream mixture. Cover with zucchini slices. Repeat layering until you are out of zucchini slices and sauce.
Top the lasagna with vegan cheese and bake for approx. 30 minutes until golden brown.
Enjoy your meal!