Vegan turnip greens lasagne with zucchini noodles

Ingredients for 1 servings:

• 1 bunch turnip greens, cut into small pieces
• 1 small onion(s), red, in small cubes
• 2 clove(s) garlic, squeezed
• 1 pinch(s) nutmeg, ground
• 1 pinch(s) cumin, ground
• 2 tsp olive oil
• ½ stalk(s) leek, cut into small pieces
• 1 red bell pepper(s), cut into small pieces
• 3 tomatoes, cut into small pieces
• 1 pinch(s) sweet paprika powder
• 1 tsp marjoram, dried
• 1 tsp oregano, dried
• 1 tsp rosemary, dried
• 1 tsp thyme, dried
• 1 tomato(s), dried, without oil, in small pieces
• 1 zucchini, sliced ​​lengthwise into thin slices
• 2 tsp almond butter, white
• 2 tsp nutritional yeast
• salt and pepper

Instructions

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

with tomato-pepper sauce and almond butter cheese

Turnip greens: Heat half of the olive oil in a pan, sauté the onions, add the garlic, the turnip greens, and then the turnip greens, and simmer. If necessary, deglaze with a little water or vegetable stock, and season with salt, cumin, and nutmeg. Tomato and pepper sauce: Heat half of the olive oil, sauté the leeks, add the garlic and paprika, and sauté. Then add the fresh and sun-dried tomatoes, simmer, and season with salt, paprika, oregano, thyme, marjoram, and rosemary. Remove from the heat and blend until smooth. Slice the zucchini thinly and sprinkle with salt. “Cheese”: Mix almond butter with nutritional yeast, salt, and a little water or vegetable stock until thickened. Preheat oven to high (approx. 250°C) using top/bottom heat. Layer zucchini slices in a baking dish like lasagna sheets, then top with the sauce, then turnip greens. Repeat until all ingredients are used up. Top with the cheese. Bake the lasagna on the top rack of the oven for about 10 minutes, until the cheese is browned.