ZUCCHINI LASAGNA WITH DULSE SEAWEED AND SEA LETTUCE

Ingredients

For the lasagna filling
45 g texturized soy
½ spring onion
1 clove garlic
200 g crushed tomato
6 g dried sweet
3 g dried sea lettuce
25 g extra virgin olive oil.
1 pinch of black pepper For the zucchini slices
120 g zucchini For the soy drink béchamel
250 g soy drink
25 g extra virgin olive oil
25 g spelt flour
1 pinch black pepper
1 pinch nutmeg

Prepared by

1. Hydrate the texturized soybeans for 15 minutes in a bowl with twice the volume of water and then drain. For the soy béchamel
1. Peel and finely chop the shallot.
2. In a saucepan add the oil and poach the shallot, add the flour and cook 4 minutes over medium heat. Add the boiling soy beverage. Cook for 10-12 minutes, stirring constantly with a whisk.
3. Season with pepper and nutmeg to taste. For the lasagna filling
1. Chop the sweet into small pieces (about 1mm): it is advisable to use a food processor.
2. Sauté the garlic and spring onion in the oil, cook for 3 minutes. Add the texturized soy, the crushed tomato, the sweet, the sea lettuce and cook for about 12-15 minutes.
3. Season with the pepper. For the zucchini slices
1. Slice the zucchini lengthwise into thin slices.
Assemble the dish
1. Place on the bottom a little tomato sauce, a layer of zucchini, another layer of textured soy filling, and a few spoonfuls of soy béchamel. Repeat the operation 2 times in succession.
Bake at 180ºC for 18 minutes.