Zucchini lasagne

Ingre­di­ents:

• 4 – 5 small to medi­um zucchini
• 5 to 6 fresh basil lea­ves, chopped

For the pota­to cream: 

• 6 medi­um-sized pota­toes, pee­led and diced (approx. 300 g)
• 1 tab­les­poon Oni­on powder
• 1 tab­les­poon fresh lemon juice
• 2 tbsp Arrow­root starch
• 1 tbsp water (optio­nal)

For the mari­nara sauce: 

• 800 g fresh, crus­hed or diced tomatoes
• 1 oni­on, diced
• 3 cloves of gar­lic, minced
• 1 teas­poon dried ore­ga­no
• 1 teas­poon dried thy­me
• 1 small bunch fresh basil, chopped

Pre­pa­ra­ti­on:

Wash the zuc­chi­ni, cut off the ends and sli­ce leng­thways into approx. 0.6 cm thick sli­ces. Spread the sli­ces on seve­ral bak­ing trays lined with bak­ing paper and bake in a con­vec­tion oven for approx. 20 – 25 minu­tes. If the sli­ces still have too much liquid after­wards, careful­ly dab off the mois­tu­re with kit­chen paper. Let cool down. 

For the pota­to cream, steam the pota­toes in a pot with a steam­er insert for about 15 – 20 minu­tes until soft. Then put it in a blen­der and mix it tog­e­ther with the oni­on pow­der, lemon juice, arrow­root starch and pos­si­bly a litt­le water to a cre­a­my mass. 

Crush the fresh toma­toes and cook in a sau­ce­pan with the oni­on, gar­lic cloves and dried spi­ces over high heat for 20 minu­tes until they have a thick con­sis­ten­cy. Now stir in the basil and let cool for 10 minutes. 

To make the lasa­gne, cover the bot­tom of a bak­ing dish with a lay­er of baked zuc­chi­ni, slight­ly over­lap­ping. The next lay­er con­sists of some toma­to sau­ce and then the pota­to cream. Repeat this laye­ring until the lasa­gna is built up, which is approx. 3 – 5 lay­ers, depen­ding on the size of the bak­ing dish. The top lay­er is the pota­to cream. 

Bake in the midd­le of the oven at 180°C for about 40 minu­tes until the top is light­ly brow­ned. Let cool for at least 20 minu­tes so that the sau­ce thi­c­kens nice­ly. Ser­ve with fresh basil. 

Bon appe­tit!

The amount is enough for approx. 4 servings. 

source