Alkaline Konjac Noodle Lasagna

Time

60 min

SErves

2

Calories

423 kcal

Carbs

28g

Protein

19g

Fat

25g

Ingredients

For the konjac lasagna

  • 280g lasagna sheets made from konjac noodles (you can buy them here, for example) – wash thoroughly and drain
  • 200g zucchini – coarsely grate
  • 200g parsnips – peel and grate coarsely
  • 100g smoked tofu – cut into 5 mm cubes
  • 50g carrot – peel and grate coarsely
  • 1/2 nori seaweed sheet – finely chop

Other ingredients and spices

  • 340ml tomato passata
  • 35g dried, pickled tomatoes – chop finely
  • 3 tablespoons olive oil, heat-resistant
  • 1 tbsp tomato paste
  • 1 tsp xylitol (sugar substitute)
  • 1 tsp finely chopped thyme
  • 2 tbsp finely chopped basil

For the béchamel

  • 150ml almond drink
  • 1 tbsp almond butter, white
  • 1 teaspoon potato starch – mix with 1 tablespoon water
  • 1 pinch of nutmeg powder
  • 1 tbsp yeast flakes
  • Crystal salt and pepper from the mill

Instructions

This konjac noodle lasagna is a very tasty and low-calorie pasta substitute. It is filled with a simple but very delicious sauce.

Preparation

Step 1

For the tomato sauce, heat 2 tablespoons of olive oil in a saucepan and sauté the carrots and parsnips for approx. 2 mins.

Step 2

Then stir in the tomato paste, deglaze with the strained tomatoes, add the chopped tomatoes and season with xylitol, thyme, salt and pepper.

Bring to the boil, add the seaweed and simmer for approx. 15 mins.

Step 3

In the meantime, heat the remaining olive oil in a pan, fry the tofu on all sides until golden brown, remove from the pan and set aside.

Step 4

Once the cooking time of the tomato sauce is over, add the zucchini, tofu and basil and season with salt and pepper to taste.

Step 5

For the béchamel, boil the almond drink in another pot and season with nutmeg, salt and pepper.

Then stir in the almond butter and yeast flakes and thicken with starch. Cook for 1 min. and season with salt and pepper.

Step 6

Heat the oven to 180 °C convection with gratin function and provide a small gratin dish.

Step 7

Pour a thin layer of tomato sauce into the mold, place a layer of lasagna sheets on top and brush with a little béchamel.

Then again the tomato sauce (this time a little more), the lasagna sheets and the béchamel follow.

Repeat the whole thing again and finish with the béchamel.

Step 8

Place the gratin dish in the oven (as high as possible) and bake for approx. 20 mins.

Step 9

Finally, remove the konjac lasagna from the oven and serve immediately.

Alkaline Konjac Noodle Lasagna
©ZDG/nigelcrane

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This cookbook is the ultimate guide to making healthy pasta and pasta by hand. It surpasses any other pasta recipes book in providing all the knowledge you need to consistently create nutritious pasta. Master the art of making pasta like an Italian with this book.

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