🍝 Vegetable Lentil Lasagna with Zucchini

Name: Vegetable Lentil Lasagna with Zucchini
Total time: 30 min
Yield: 4 servings
Ingredients: 2 onions; 1 garlic clove; 300 g carrots; 2 stalks celery; olive oil; 1 pinch cinnamon; 2 tbsp tomato paste; 200 ml vegetable broth; 100 g red lentils (soaked in water for 2–3 hours); 400 g peeled tomatoes (in a jar); 1 tbsp coconut blossom sugar; 1 sprig rosemary; 1 bay leaf; 0.5 bunch parsley; a little fresh basil; 1 pinch turmeric; 500 g zucchini; salt; 3 tbsp cashew butter (enhanced with 1 pinch of nutmeg); 100 g chopped almond kernels (or a little grated mozzarella)

457 kcal · 30 min · 4 servings

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Ingredients

2 onions
1 garlic clove
300 g carrots
2 stalks celery
olive oil
1 pinch cinnamon
2 tbsp tomato paste
200 ml vegetable broth
100 g red lentils (soaked in water for 2–3 hours)
400 g peeled tomatoes (in a jar)
1 tbsp coconut blossom sugar
1 sprig rosemary
1 bay leaf
0.5 bunch parsley
a little fresh basil
1 pinch turmeric
500 g zucchini
salt
3 tbsp cashew butter (enhanced with 1 pinch of nutmeg)
100 g chopped almond kernels (or a little grated mozzarella)

Instructions

1. Peel the onions and the garlic.
2. Dice the onions and garlic finely.
3. Chop the carrots roughly.
4. Cut the celery into thin strips.
5. Heat a large pot.
6. Add olive oil to the hot pot.
7. Sauté the onions and garlic until translucent.
8. Add a pinch of cinnamon to the pan.
9. Add the carrots and celery.
10. Fry the vegetables for 5 to 6 minutes.
11. Stir in the tomato paste.
12. Toast the tomato paste briefly.
13. Deglaze everything with vegetable broth.
14. Add the lentils to the pan.
15. Add the peeled tomatoes to the mixture.
16. Add coconut blossom sugar.
17. Add the herbs.
18. Add the turmeric.
19. Let the sauce simmer for 15 to 20 minutes.
20. Halve the zucchini lengthwise.
21. Slice the zucchini halves into thin slices.
22. Sprinkle the zucchini slices with a little salt.
23. Set the zucchini slices aside.
24. Preheat the oven to 180 °C with top and bottom heat.
25. Place a spoonful of lasagna sauce into a baking dish.
26. Spread the sauce evenly in the dish.
27. Pat the zucchini slices dry.
28. Place the zucchini slices in the dish overlapping each other.
29. Drizzle the layer with a little cashew cream.
30. Repeat the layering until all zucchini and sauce are used up.
31. Top the final layer with sauce.
32. Add cashew cream to the top layer.
33. Sprinkle the lasagna with chopped almonds.
34. Bake the lasagna in the oven for 20 to 25 minutes.

Nutrition per serving

kcal: 457
Protein: 20 g · Fett/Fat: 27 g · Carbs: 33 g