This konjac noodle lasagna is a very tasty and low-calorie pasta substitute. It is filled with a simple but very delicious sauce.
For the tomato sauce, heat 2 tablespoons of olive oil in a saucepan and sauté the carrots and parsnips for approx. 2 mins.
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.
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.
Once the cooking time of the tomato sauce is over, add the zucchini, tofu and basil and season with salt and pepper to taste.
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.
Heat the oven to 180 °C convection with gratin function and provide a small gratin dish.
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.
Place the gratin dish in the oven (as high as possible) and bake for approx. 20 mins.
Finally, remove the konjac lasagna from the oven and serve immediately.