Rice Cantonese Vegan
-3 recipes
Courgette lasagne and spinach Recipe low carb
ingredients
servings
4
Courgette
4 unit
Food yeast flakes
4 spoons
Sunflower seeds, unsalted
4 spoons
Spinach
300 oz
Tropea onion
1 half
Tofu
250 oz
Extra virgin olive oil
1 spoon
Soy sauce
1 spoon
Nutmeg
to taste
Soy drink
300 fl oz
Bottled water
300 fl oz
Bouillon cube, vegetable flavour
1/2 unit
Type 0 wheat flour
6 spoons
Sunflower oil
2 spoons
Natural sea salt
to taste
first courses from world
Courgette lasagne and spinach Recipe low carb
Courgette lasagne and spinach Recipe low carb
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The #zucchine substitutes the pasta in a light and comforting dish.
preparation
step 1
First we prepare the béchamel sauce. In a small pot from the bottom, we often heat the oil and add one spoon at a time to the flour, perfectly mixing the ingredients with a whisk so that no lumps are formed.
step 2
When the flour begins to toast and takes on a nice hazelnut color, add the water and the granular nut. We start to mix carefully, so that the ingredients are perfectly blended and pour the vegetable milk.
step 3
So we bring our béchamel to a boil, stirring occasionally. When it starts boiling, we mix vigorously with the whisk until we obtain a creamy and quite thick mixture. Turn off the heat, cover it with a lid and keep it aside.
step 4
Let's take care of the stuffing! In a non-stick pan, heat the tablespoon of olive oil; then add the minced onion, 1 tablespoon of water and let it simmer for a few minutes.
step 5
When the onion is soft, add the crumbled tofu and the soy sauce, making it flavor for a few moments.
step 6
Then add the coarsely chopped spinach, mix everything and cook for about 6 - 8 minutes, so that the vegetables lose a good part of their vegetation water and dry. Remove the pan from the heat and season with the nutmeg.
step 7
And now let's compose the lasagna. Divide the zucchini in half in the direction of the width, then cut them lengthwise into very thin slices, helping us with a mandolin or a very sharp knife and paying the utmost attention.
step 8
Pour the béchamel on the bottom of a pan. We arrange the slices of zucchini so as to form a first layer, cover with a few tablespoons of béchamel, add the stuffing of spinancini and dust the surface with the yeast and sunflower seeds.
step 9
Then repeat the previous step until you run out of ingredients. Then bake our lasagna in the oven at 220 ° C in ventilated mode for about 20 to 25 minutes and operate the grill during the last moments in order to obtain a beautiful golden crust.
step 10
Let the lasagna rest for about ten minutes before serving.
