COURGETTE LASAGNE (vg, keto)
During my vegan keto bootcamp journey, you sometimes see a recipe and just want to do your own thing with it. This is exactly what happened.
I saw this recipe for courgette lasagne, and thought it would be nice to add some extra texture to it, as I had bought a while ago some soy protein, I thought it would be lovely to add this.
I can say honestly, don’t invite your non-vegan friends, as they won’t believe you didn’t put mince beef in it… plus they will eat it all. And believe me, the next day it even tastes better.
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 9 portions
Calories: 127 kcal
Fat: 2,9 g
Carbs: 9,8 g
Net Carbs: 7,2 g
Sugar: 5,9 g
Fiber: 2,6 g
Protein: 15,2 g
- 16-ounce block extra firm tofu*, drained and pressed dry for 10 minutes
- 3 Tbsp nutritional yeast
- 3/4 cup fresh basil (finely chopped)
- 3 tsp dried oregano
- 1 medium lemon, juiced (~2 Tbsp or 30 ml)
- 1 Tbsp extra virgin olive oil (optional // for flavor + richness)
- 1 tsp himalaya salt + pinch black pepper
- 1/4 cup water
- Optional: vegan parmesan cheese
- Tomato sauce (either low-sugar shop-bought or make your own)
- 3 medium courgette thinly sliced with a mandolin
- 200 g soy protein
- Preheat oven to 375ºF (175ºC).
- Soak the soy protein according to the instructions of the package
- Bake it in a fryer pan
- Add tofu to a food processor or blender and mix to combine, scraping down sides as needed. You’re looking for a fine meal.
- Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water and vegan parmesan cheese (optional). You are looking for a well-puréed mixture/paste.
- Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
- Pour about 1 cup tomato sauce into a 9×13-inch (or similar size) baking dish, put a layer of soy protein and line with thinly sliced zucchini.
- Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce, another layer of soy protein and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini and then sauce. Sprinkle on vegan parmesan cheese (optional), and then cover with foil.
- Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.
- Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month.