Beetroot and zucchini lasagna

Ingredients for 4 servings:

• 1 large zucchini
• 2 large beetroots
• 6 tbsp tomato paste
• 1 m.-sized onion(s)
• 1 tbsp oregano
• 3 tbsp chickpea flour or breadcrumbs
• 250 ml soy cream (Soy Cream Cuisine)
• 3 tbsp nutritional yeast or nut or almond butter
• 1 tsp tarragon
• 1 tsp rosemary, ground or finely chopped
• 1 tsp thyme
• 12 lasagna sheets
• 1 package of pizza cheese, vegan or homemade pizza cheese

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

vegan

For the red sauce, peel the first beetroot and cut into small pieces. Do the same with the onion. Then, in a saucepan, briefly sauté the onions over high heat until translucent, then add the beetroot and sauté briefly. Deglaze with water (approx. 400 ml), just enough to cover the beetroot. Add the oregano and simmer for 20 minutes over low heat, stirring occasionally. Meanwhile, prepare the white sauce. Heat the soy cream and mix with the nutritional yeast or nut butter. Then add the tarragon, rosemary, and thyme and let it steep for a while. Then add the tomato paste to the red sauce and puree everything with a hand blender. If you don’t have a blender, you can also use a potato masher, but it will be a bit more time-consuming and strenuous. Season to taste with salt and pepper. Add some clove powder if you have it on hand. Now thicken slightly with chickpea flour or breadcrumbs. Add a little more if needed. Now set the red sauce aside. Preheat the oven to 200°C (top/bottom heat). Peel the zucchini and the second beetroot and slice them thinly using a kitchen slicer. Grease the baking dish and pour half of the white sauce onto the bottom. Place a layer of lasagna sheets on top, ensuring the sheets are not touching each other and, above all, that they are not overlapping. Spread one-third of the red sauce over the lasagna sheets. Then cover with one-third of the zucchini slices, followed by one-third of the beetroot slices. Start again with the lasagna sheets, then sauce, zucchini, and beetroot. Repeat, spreading the other half of the white sauce over the last layer of beetroot. Spread the pizza cheese or yeast mixture over the lasagna and bake for 25-30 minutes at 200°C (400°F).