Health News

Konjac Lasagne

Ingredients for 2 servings

For the konjac Lasagne

  • 280 g of konjac lasagne sheets (you can buy here) – wash thoroughly and drain
  • 200 g Zucchini – coarsely grate as well
  • 200 g parsnips – peel and coarse grate as well
  • 100 g smoked tofu into 5 mm cubes
  • 50 g carrot, peel and coarsely grate as well
  • ½ Nori seaweed sheet – finely chop

Liquid ingredients and spices

  • 340 ml of tomato puree
  • 35 g of dried, pickled tomatoes – chop
  • 3 TBSP olive oil, heat resistant
  • 1 TBSP tomato paste
  • 1 TSP Xylitol (sugar substitute)
  • 1 TSP finely chopped thyme
  • 2 TBSP finely sliced Basil

For the Béchamel

  • 150 ml almond drink
  • 1 TBSP Almond butter, white
  • 1 teaspoon potato starch with 1 TBSP water to mix
  • 1 Pinch Of Nutmeg Powder
  • 1 EL noble yeast flakes
  • Crystal salt
  • Pepper from the mill

Preparation

Preparation time about 35 minutes cooking/baking time approx. 20 minutes

2 TBSP olive oil in a saucepan and add the carrots and parsnips in about 2 Min. for a short time.

Then add the tomato puree, the tomato juice deglaze, add the chopped tomatoes and Xylitol, thyme, salt and pepper. The Whole bring to a boil, the type of algae, and about 15 Min. simmer.

In the meantime, the rest of the olive oil in a pan, the Tofu from all sides until Golden brown, remove from pan and set aside.

Once the cook time is complete, the Sauce, the Zucchini, the Tofu and the Basil and season with salt and pepper.

For the Béchamel, in a further pot the almond drink to a boil with the nutmeg, salt and pepper. Then the Almond butter and the yeast flakes and stir with a strength of bonding. 1 Min. let it boil and season with salt and pepper.

The oven to 180 °C with circulating air, Gratinier-heating function and a small gratin form.

A thin layer of tomato sauce into the mould, a layer of lasagne sheets over it and with a bit of Béchamel and sprinkle. Then the tomato sauce (this time a little more), the lasagne sheets and Béchamel. The Whole repeat with the Béchamel to finish.

The dish in the oven (the top) and about 20 Min. baked in the oven.

Finally, the konjac Lasagne from the oven and serve immediately.

Nutritional values per Serving

  • Calories: 423 kcal
  • Carbohydrates: 28 g
  • Protein: 19 g
  • Fat: 25 g