Zucchini Lentil Lasagna
The recipe for Zucchini-Lentil Lasagna by Adaeze Wolf is available here at Spoonsparrow: a great clean‑eating alternative to the classic version.
Ingredients
- 2 onions
- 1 Garlic clove
- 300 g carrots
- 2 Celery stalks
- olive oil
- a pinch of cinnamon
- 2 tbsp Tomato paste
- 200 ml vegetable broth
- 100 g red lentils (soaked 2–3 hours in water)
- 400 g peeled tomatoes (canned)
- 1 tbsp coconut palm sugar
- 1 sprig rosemary
- 1 bay leaf
- 0.5 bunch Parsley
- some fresh basil
- a pinch turmeric
- 500 g zucchini
- Salt
- 3 tbsp cashew butter (flavored with a pinch of nutmeg)
- 100 g chopped almonds (or some grated mozzarella)
Instructions
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1.
Peel and finely chop onions and garlic. Roughly chop carrots, slice celery into thin strips.
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2.
Heat a large pot. Add olive oil. Sauté onions and garlic until translucent. Add a pinch of cinnamon, carrots, and celery; cook for another 5–6 minutes. Stir in tomato paste and toast briefly. Pour in vegetable broth, add lentils, and bring to a simmer.
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3.
Add peeled tomatoes, coconut palm sugar, herbs, and turmeric. Simmer for about 15–20 minutes until thickened.
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4.
Halve the zucchini lengthwise and slice into thin lasagna‑like strips with a knife. Sprinkle lightly with salt and set aside.
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5.
Preheat oven to 180 °C (350 °F) fan‑forced. Spoon a layer of sauce into a baking dish, spread evenly. Arrange overlapping zucchini slices over the sauce. Drizzle with cashew butter. Repeat layers until all ingredients are used.
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6.
Top the final layer with sauce, cashew butter, and chopped almonds (or mozzarella). Bake for 20–25 minutes until golden and bubbly.
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7.
Serve hot, garnished with fresh basil or parsley if desired.
