Lasagna with jackfruit

Ingredients for 4 servings:

• 400 g jackfruit strips
• 1 m.-sized onion(s)
• 2 cloves garlic
• 350 g carrot(s)
• 500 g celery
• 300 ml red wine, dry
• 400 ml vegetable broth, strong
• 680 g tomatoes, pureed
• 6 tbsp olive oil
• 1 pinch of salt
• 1 pinch of herbal salt
• 1 pinch(s) of pepper
• 16 lasagna sheets
• 150 g almond butter
• 130 ml water
• some oil for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

vegan

Prepare the jackfruit strips according to the package instructions. While the jackfruit strips are marinating, prepare the vegetables. Tip: I like to use Govinda strips; marinate them with the included spice mix and 2 tablespoons of olive oil for about 30 minutes. Other jackfruit strips will work, but they may need more seasoning if not marinated. Peel and finely dice the onion and garlic cloves. Trim the carrots and cut into approximately 1 cm cubes. Trim the celery and cut into approximately 1 cm wide strips. Heat 4 tablespoons of oil in a large, high-sided frying pan, add the diced onion, and cook over medium heat for about 2 minutes until lightly browned. Add the jackfruit strips and garlic cubes and cook over high heat for about 5 minutes, stirring occasionally. Add the diced carrots and celery strips and cook over high heat for another 5 minutes. Deglaze with 300 ml of red wine. Add 400 ml of strong vegetable stock and the passata and simmer over medium heat for about 15 minutes, stirring occasionally. Finally, season to taste with salt, herb salt, and pepper. In the meantime, grease the lasagna dish with a little oil and line the bottom with lasagna sheets (I use a 33 x 21 x 7 cm dish; 4 sheets are sufficient here). Using a large spoon, generously spread the vegetable sauce over the lasagna sheets until everything is covered in a thick layer. Cover the sauce again with 4 lasagna sheets. Repeat this process until the vegetable sauce and lasagna sheets are used up. The top layer should be sauce. Place the lasagna on a rack in the middle of the oven and bake at 180°C fan/convection oven for about 25 minutes. In the meantime, mix the almond butter and lukewarm water well with a small whisk and season lightly with salt. After about 25 minutes, remove the lasagna from the oven and spread the almond cream on top. Bake for another 15 minutes at 180°C (350°F) until the cream thickens and turns a light brown.