Flourless/vegetarian lasagna #allveggie

I was really surprised by this recipe, that it turned out amazingly well. If you’re vegetarian or just want to quit carbs I highly recommend this one!!!!😋😍🍅

Shopping list:

1 purple onion
1 courgette
1 cauliflower (we need just a half tho)
1 tin of unsalted plum tomatoes
couple of garlic cloves
salt & pepper
fresh oregano

First we make the sauce as an ordinary lasagna ragout, just replacing the ground beef with chopped up cauliflower.

I alway start braizing the onions with a bit of olive oil ,then added the garlic and the cauliflower, some salt and black pepper along with fresh oregano leaves.

When the cauliflower is a bit tender I add the canned tomato and let it bubble for a good 10–15 minutes.

While the sauce is cooking, with a mandolin slicer we make nice thin courgette sheets. They will be the replacement of lasagna sheets.

To make 4 serving of lasagna I used 1 courgette. 3 double layers (bottom-middle-top) When the sauce is thick enough we can start layering.😊

Make sure that you leave out the runny part of the sauce, because as it is not made of normal lasagna sheets, the courgette won’t absorb the water …

Then put it in the oven for 30 min (180°c) covered with tin foil, then take it out, sprinkle some shredded cheese on top and put it back for 10–15 minutes.

For vegans- take a handful of macadamia with some nutritional yeast, crush it in a food processor and sprinkle on top of your lasagna. It is almost like parmesan😍

Enjoy!🤗