Saffron Lasagne with White Wine and Courgette
Ingredients
500
g
courgettes
200
g
shallots
3
Clove(s)
garlic
1
fennel
1
celery stalk
1
carrot
400
ml
vegan white wine
250
ml
vegetable stock
2
bay leaves
1
Some
lemon, zest
1
Teaspoon(s)
fresh marjoram leaves
150
g
mince alternative
100
g
grated cheese substitute
2
Tablespoon(s)
olive oil
Some
Salt and pepper
For the saffron béchamel
100
g
vegan butter alternative
5
g
wheat flour
1
l
soya drink
4
Tablespoon(s)
yeast flakes
1
Knife tip(s)
saffron threads
Some
Salt and pepper
1
Handful
Almond flakes
Preparation
1. Wash the courgette and cut into strips lengthwise using a planer.
2. Finely dice the rest of vegetables and finely chop the garlic and shallots.
3. Heat the olive oil in a large pan and fry the mince alternative. For a soffritto sauce base, add the vegetables, shallots and garlic and let it stew for 5 minutes. Deglaze with vegan white wine and leave to simmer for 3–5 minutes. Add the vegetable stock and the bay leaves and leave to simmer for 30 minutes. Season with lemon zest.
4. For the béchamel sauce, leave the saffron threads to soak in a small glass with 2 tablespoons of warm water for 15 minutes.
5. Melt the butter alternative in a pan and slowly add the flour, all while stirring continuously to prevent any clumps from forming. Gradually add the soya drink while stirring. Add the saffron threads and the soaking water, almond flakes and yeast flakes and stir until smooth.
6. Now layer the lasagne. Add the lasagne sheets, courgette slices, the soffritto mince substitute and the saffron béchamel to an ovenproof dish in alternating layers until all the ingredients have been used up.
7. Sprinkle with the cheese substitute and bake in a pre-heated oven at 180°C for approx. 30 to 40 minutes until the crust turns golden brown.
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