HEALTHY VEGAN ZUCCHINI LASAGNA This recipe was already requested from many of …

HEALTHY VEGAN ZUCCHINI LASAGNA 🇮🇹

This recipe was already requested from many of you and here it finally is! It’s perfect for one person but surely can be doubled, tripled or more!😬

I‘m sorry it was a little quiet in my stories this weekend but I had to organize myself, prep all my stuff for uni and work before Christmas holidays!🎄

🍴RECIPE for One🍴
[CALS 517 ~ 42C ~ 58P ~ 10F]

1 Zucchini (Best use a thick one that’s evenly shaped ~ 250g)
180g Vegan Mince or Tofu
100g Mushrooms
1/4 Onion
1 Clove Garlic
10g Tomato Paste
1 Can Chopped Tomatoes
100g Soy Yoghurt
10g Unflavored Vegan Protein (or Flour)
10g Nutritional Yeast
Salt&Pepper
Parsley
Oregano
Thyme
Basil
Paprika Powder

1️⃣ Use a peeler or knife and slice the zucchini evenly from top to bottom into about 3mm thin slices.

2️⃣ Heat up a non-stick pot, fry the onion and add the mince. Add tomatoes, garlic, mushrooms and seasoning. Let simmer for 10 minutes, then add tomato paste. Turn down the heat and season again to taste.

3️⃣ Whisk together yoghurt, yeast, protein/flour and add a bit of water to get a creamier consistency. Season with salt & pepper.

Pre-heat oven to 200°C (390°F).

4️⃣ Start constructing the lasagna from bottom to top by first adding a little bit of tomato sauce on the bottom, then place zucchini plates, tomato sauce and yoghurt on top. Repeat and end with a little bit of tomato sauce on top and a few drops of yoghurt.

5️⃣ Bake the lasagna for 25-30 minutes. Garnish with a bit of fresh parsley and sea salt – you won’t regret it!🙈

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