I’ve always been a huge lasagna fan but when I stopped eating meat and dairy I almost completely stopped eating lasagna. My mom wouldn’t make me any that fits my needs; the ones in the restaurants were too rich and without any vegetables and I had no time cooking one myself (or at least no motivation). I always thought it would take too long and as I live on my own I also thought that it would just be too much for me.
But then I started making zoodles (you can find a recipe for zucchini noodles HERE) and thought of making lasagna out of zucchini as well. I just started cooking and writing everything down and – bang! – it was the best lasagna I’ve ever had. No kidding. It is not too much for, well, let’s say two people; it is not too rich but perfectly substantial; super-easy and quickly cooked and extremely delicious even without the grain pasta. You can’t even taste the zucchini (even my boyfriend loves this kind of pasta without being a big fan of zucchini himself).
Well, what are you waiting for? You don’t need a special occasion for making this dish, you’ll be as quick as if you are cooking a bunch of wheat pasta!
Half-raw Zucchini Lasagna | vegan, low-carb and gluten-free
What you need
1 small or 1/2 big zucchini
for the minced soya
5 tbsp soya mince
1 tsp vegetable broth (powder)
1 cup boiling water
for the tomato sauce
1 tbsp vegetable oil
1 spring onion
2 carrots, shredded
1/4 cup peas
1/4 cup corn
1 cup tomato sauce
1 tbsp raw cane sugar
1 tsp oregano
salt and pepper to taste
chili to taste
as a topping
2 tbsp almond butter
2 tbsp nutritional yeast
Note: My cup is about 250 ml.
How to make it
1. Put your minced soya and the vegetable broth in a bowl and add one cup of boiling water. Let it rest for about ten minutes.
2. In the meantime, slice your zucchini until you have long but thin zucchini slices.
3. Heat some vegetable oil in a pan. Slice the onion and cook for about three minutes. Then add the shredded carrots, the peas and the corn and cook for another two minutes.
4. Pour in tomato sauce and the minced soya together with the vegetable broth. Let it cook until it is not too liquid anymore.
5. Now add sugar and spices.
6. Prepare a small casserole dish. Pour a little bit of (still very hot, almost boiling) sauce inside the dish and add one layer of raw zucchini slices. Add more sauce, another layer of zucchini and so on, until you are out of zucchini (or until the dish is full). The last layer should be sauce.
7. Put a layer of almond butter on top of it and sprinkle nutritional yeast on top. You can also add some fresh basil.
8. Serve immediately and enjoy!
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Idea, Words, Photography: Diana Ranegger