"I want to make something best vegan, sighed a girlfriend last. ' But I really couldn't figure out how I could make this delicious without cheese and cream … ' We were standing around a scale lasagna, where indeed cream, cream cheese, spinach à la crème and sprinkle cheese went through. Not very vegan-proof so. Of course, you can then start on soy cream or fake cheeses which for example at Ekoplaza. But you can also just a completely different kind of lasagna. My result was this layering party with red beetroot, Apple and Coconut cream. And a whole music topping. Together with the girlfriend I tested him out. They ate there almost at the scale on. Managed so. And easy to make too! Here comes ' ie.
For 2-3 people (one small baking dish)
What do you need?
For the filling:
- A can of coconut milk
- 500 grams precooked beetroot, cut into thin slices, keep the moisture!
- A sweet Apple, Elstar is in this town, in thin slices
- A Zucchini into long thin paste (tip: cheese slicer!)
- Freshly ground black pepper
- Small square or rectangular baking dish
- A pack of lasagne sheets (you have just over a half suit needed)
For the topping:
- 1 slice whole wheat bread toasted
- 1 clove garlic
- Grated zest of one lemon
- Pepper and salt
- Start with a thin layer of coconut milk in the baking dish and put the first layer lasagne sheets. Siege the sheets with thin slices beetroot. Sprinkle with black pepper, pour a couple of tablespoons of beet moisture over it and cover the beetroot with a layer with thin slices of the Apple. Pour over the apples four large tablespoons coconut milk. Cover with a layer sheets. Preheat the oven to 180 degrees.
- Then the second layer. Cover the blades completely with thin slices of Zucchini, sprinkle with pepper and pour coconut milk over again. Put on it again and a second layer beetroot lasagne sheets, moisture, Apple and coconut milk. I loved this, but depending on how high your scale is you can add lasagne sheets and a layer of Zucchini. Finally, pour on the whole still enough extra coconut milk, so that there is a low fluid in the scale is at the top. Put in oven for about half an hour at 180 degrees.
- Grill while you wait any remaining zucchini in a dry frying pan with some pepper and salt. And … also make the topping! Times the toasted bread finely in a food processor/whisk dish. Heat a drizzle of olive oil in a frying pan and fry the bread crumbs with the lemon zest, some pepper and salt, and it squeezed clove of garlic until it all crispy.
- Tests whether the lasagne sheets well cooked by poking with a fork in there. If that is going to be easy the sheets soft and ready. Sprinkle the lemon-garlic crumbs the last ten minutes of the baking time about the lasagna. Keep a few spoons behind to over it to sprinkle on your plate. Enjoy!