ZUCCHINI LASAGNA WITH DULSE SEAWEED AND SEA LETTUCE

Ingredients

For the lasagna filling:
45 g of textured soy
½ spring onion
1 clove of garlic
200 g of crushed tomato
6 g of dehydrated dulse
3 g of dehydrated sea lettuce
25 g of extra virgin olive oil
1 pinch of black pepper

For the zucchini sheets:
120 gr of zucchini

For the soy milk béchamel:
250 g of soy milk
25 g of extra virgin olive oil
25 g of spelt flour
1 pinch of black pepper
1 pinch of nutmeg

Prepared by

1. Hydrate the textured soy in a bowl with twice its volume of water for 15 minutes, then drain.

For the soy béchamel:
1. Peel and finely chop the shallot.
2. In a pot, add the oil and sauté the shallot, add the flour and cook for 4 minutes over medium heat. Add the boiling soy milk. 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 dulse into small pieces (approximately 1mm): it is recommended to use a food processor.
2. Sauté the garlic and spring onion in the oil, cook for 3 minutes. Add the textured soy, crushed tomato, dulse, sea lettuce and cook for about 12-15 minutes.
3. Season with pepper.

For the zucchini sheets:
1. Cut the zucchini lengthwise into thin sheets.
Assembling the dish
1. Place a little tomato sauce on the bottom, a layer of zucchini, another of textured soy filling, and a few spoonfuls of soy béchamel. Repeat the operation 2 times.
2. Bake at 180ºC for 18 minutes.