John Myers
Almond Cream Topping Kisses Zucchini Bolognese Lasagne (Juliane Ziegler)
The perfect almond cream topping kisses zucchini bolognese lasagne (juliane ziegler) recipe with a picture and simple step-by-step instructions.
- 720 g Tofu firm
- 4 Pc. Chopped onions
- 4 Pc. Garlic cloves chopped
- 480 g Diced carrots
- 4 tbsp Olive oil
- 520 g Tomato paste
- 4 tsp Oregano
- 6,5 tsp Agave syrup
- 280 ml Red wine
- Salt
- Black pepper from the mill
- 0,5 bunch Basil
- 60 g Almond butter white
- 40 ml Natural mineral water still
- 4 Pc. Zucchini
- Basil leaves
- Preheat the oven to 250 degrees. In a bowl, crumble the tofu with a fork. Chop the onions, garlic cloves and carrots into small pieces.
- Heat 2 tablespoons of olive oil in a pan and fry the tofu for about 3 minutes on high heat. Then add the finely chopped vegetables (onion, garlic and carrots) and sauté again for 3 minutes. Always stir well. Fold the tomato paste, oregano and agave syrup into the mixture and cook for 1 minute. Pour in the red wine and let everything boil for half a minute. Season to taste with salt and pepper. Then take the pan off the stove. Fold the finely chopped basil pieces into the mixture.
- Mix the almond butter and mineral water, season with salt and pepper.
- Cut the zucchini into wafer-thin slices with a slicer. Mix with 1 tablespoon of olive oil and a pinch of salt.
- Place a layer of zucchini slices, slightly overlapping, in a gratin dish. Spread 2 tablespoons of the vegetable mixture on top. Layer the zucchini and filling until everything is used up. Finally, distribute the almond cream evenly on top.
- Bake in the oven at 250 degrees for about 5 minutes. Drizzle with olive oil as needed and garnish with basil leaves.
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