Hello you wonderful people,
one of my resolutions for 2016 was to eat healthier (and less) and of course work out more ;) You might know this resolution from yourself? Or maybe half the people you know? I think it’s a quite popular resolution :D
Me and that resolution meet again almost every year and as every year – we were off to a rocky start… My eating and lifestyle has definitely become a lot more healthy than it used to be back in the day but yeah sometimes I just find myself with a bag of potato chips in one hand and a bag of gummibears in the other hand watching Netflix and I have no idea how they got there :D – so yeah – you see my struggle? ;) :) Somedays are just not as healthy as others is what I’m trying to say I guess :)
But the recipe I want to share with you guys today is actually for one of the good days!! Actually one of the very good days :) I’m also trying to not eat as many carbs during the day and especially no carbs at night.. Well this is where it starts to get difficult as a vegetarian because most low-carb cookbooks are all with meat and fish… And I saw this low-carb lasagne so many times but always with meat so I thought I’d try to make a veggie alternative and here it is :)
- 600 gr zucchini
- 500 gr tomato sauce
- 300 gr carrots
- 1 onion
- 1 pepper
- 100 gr unripe spelt grain (Grünkern, it is rather hard to find a good translation for this? I hope all English speaking know what I mean? If not – message me :) )
- 100 gr grained cheese (whichever one you prefer I used mozzarella)
- 3 tbsp butter
- 3 tbsp flower
- 500 ml warm milk
- 150 ml cream
- 300 ml vegetable broth
- olive oil, pepper, salt, nutmeg and tomato paste
Heat the Grünkern in a small pot at medium heat and stir occasionally until the Grünkern is a little bit darker. Deglaze it with the vegetable broth, close the pot with a lid and let it sit away from the heat for 20 minutes.
While the Grünkern is swelling you have time to wash and cut the carrots, the onion and the pepper into small dices. And also the zucchini needs to be cut into thin long slices. I got this very cool thing for Christmas this year : A mandolin slicer. It’s super easy to make equal slices and you can make the thinnest slices ( not so important for this recipe but amazing for vegetable chips :) ). In case you have any time left while waiting on the Grünkern you can go ahead and butter a casserole dish.
After the Grünkern is done swelling you can start making the „filling“ of the lasagne. Heat up some olive oil in a cooking pan, first add the tomato paste, then add the onions – after they are glassy you should add the carrots. Almost at last add the peppers and the swellen Grünkern. Stir everything and let it cook for a minute or two. Deglaze everything with the tomato sauce. Add some salt and pepper and any other spice you want to add to you tomato sauce and let it cook for a few more minutes.
Meanwhile you can start making the bechamel sauce. I love the bechamel sauce on top of the lasagne – mhhhhh :) :) But to make the sauce you have to stay right there and be ready to get to work ;)
Let the butter melt in a new pot. Once everything is melted add the flower and immediately stir and mix it into a homogeneous mass (there shouldn’t be any lumps). I used a whisk to do that. After that add a little bit of the warm milk. Again mix and stir everything into a homogenous mass. Repeat this 2 times, always adding just a little bit of the milk. In the end add the rest of the milk and the cream and again mix everything well together. While stiring the sauce around bring it to boil and season with salt and nutmeg. Turn off the heat and let it sit there for a second while….
… you can start laying out the zucchini slices in the casserole dish. Once you tasted the tomato sauce and liked it you can start layering it on the zucchini. Now it really depends on how you like your layers, I like many layers so I only used like two big spoons of sauce between every layer of zucchini. And I only layered zucchini and tomato sauce – I think some people also layer Bechamel sauce in the lasagne. So once you finished layering everything in your casserole dish, add the Bechamel sauce at the top and finish the lasagne off with a layer of cheese (btw: there is no such thing as too much cheese – EVER :D – so go ahead and go crazy on it :) )
Put lasagne in the preheat oven at 180° circulating air for 25 minutes. Take it out when the cheese is goldbrown :) Before you can eat it you have to let it cool down for a second because it is super hot now.
After a few minutes, grab a plate and just enjoy your pretty healthy low-carb veggie lasagne :):)
♥ Kathrin Luisa