Zucchini lasagna with Bolognese filling and almond cream

Ingredients for 1 servings:

• 180 g tofu, firm, natural
• 1 onion(s)
• 1 garlic clove(s)
• 120 g carrot(s)
• 130 g tomato paste
• 1 zucchini
• 3 tbsp olive oil
• 1 tsp agave syrup
• 70 ml red wine
• 1 bunch of basil
• 15 g almond butter, white
• 10 ml water, still
• 1 tsp oregano
• black pepper, freshly ground
• Sea salt, iodized
• basil leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan dish

Preheat the oven to 250°C. Crumble the tofu with a fork. Peel and finely chop the onion, garlic clove, and carrots. Heat 2 tablespoons of olive oil in a pan. Fry the tofu for about 3 minutes. Add the vegetables and stir-fry for 3 minutes. Stir in the tomato paste, oregano, and agave syrup and fry for 1 minute. Pour in the red wine and cook for 30 seconds. Season with salt and pepper. Remove the pan from the heat. Wash the basil, shake dry, finely chop the leaves, and fold into the filling. Mix the almond butter with mineral water, season with salt, and pepper. Cut the zucchini into wafer-thin slices using a grater or peeler. Toss with 1 tablespoon of olive oil and a pinch of sea salt. Place a layer of zucchini slices slightly overlapping on a plate. Spread 2 tablespoons of the Bolognese filling on top. Continue layering the zucchini and filling until all the ingredients are used up. Spread the almond cream evenly over the top. Bake in the oven at 250°C for about 5 minutes. Drizzle with olive oil to taste and garnish with basil leaves.