ZUCCHNI LASAGNE WITH DULSE SEAWEED AND SEA LETTUCE
Ingredients
For the filling lasagne
45 g of texturized soya
½ onion
1 garlic clove
200g of tomato pureed
6g of dried dulse seaweed
3g of dried sea lettuce
25g of extra virgin olive oil
A pinch of black pepper
For the zucchini sheets
120 gr of zucchini
For the soy bechamel
250 g of soy drink
25 g of extra virgin olive oil
25 g of spelt flour
A pinch of black pepper
A pinch of nutmeg
Preparation
1. Hydrate for 15 minutes the texturized soybean in a bowl with water and drain.
For the soy bechamel
2. Peel and chop the shallot into thin strips
3. In a pan add the oil and brown the shallot, incorporate the flour and cook over medium heat for 4 minutes. Add the boiling soy drink. Cook 10-12 without stopping stirring with a rod.
4. Season with pepper and nutmeg.
For the filling lasagne
5. Chop the codium in flakes (approx. 1 mm). It is recommendable to use a food processor.
6. Sauté the garlic and chives in the oil, cook for 3 minutes. Add the textured soybeans, the crushed tomato, the dulse and the sea lettuce and cook for about 12-15 minutes.
7. Season with pepper.
For the zucchini sheets
8. Cut the zucchini into thin lengthwise slices.
Plate mounting
9. Place a little tomato sauce on the bottom, a layer of zucchini, another of textured soy filling, and a few tablespoons of soy bechamel. Repeat this part 2 times.
10. Bake at 180°C for 18 minutes.
Presentation
Cheese can be placed on top and cook au gratin.
Decorate on top with a few flakes of seaweed
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