Allt annat är olidligt
Vegansk tomatlasagne

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Ingredienser

500 g g körsbärstomater körsbärtstomat
2 schalottenlökar schalottenlök
3 klyftor klyfta vitlök vitlök
2 msk msk olivolja olivolja
3 burkar burk krossade tomater krossad tomat
(à 400 g)
1 tärningar tärning grönsaksbuljong grönsaksbuljong
1 msk msk socker socker
2 tsk tsk salt salt
2 aubergine aubergine
5 dl dl havregurt havregurt
(turkisk)
1 msk msk citronskal citronskal
(finrivet)
lasagneplattor lasagneplattor

Topping:

65 g g Spenat Spenat
(färsk)
pumpafrön pumpafrö
(rostade)

Vegansk tomatlasagne

Du har gillat det här receptet

Du har ogillat det här receptet

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1:00 h
(6)

Gör så här:

1. Sätt ugnen på 225°C. Skölj tomaterna och lägg på en plåt. Rosta i mitten av ugnen ca 20 min. Sänk ugnen till 200°C.

2. Skala och finhacka lök och vitlök. Fräs i olivolja ett par minuter. Tillsätt krossade tomater, buljong, socker och salt. Låt puttra 10-15 min.

3. Skölj och skär auberginen i tunna skivor. Blanda havregurt med citronskal.

4. Börja montera lasagnen i en ugnsfast form, ca 30x40 cm. Bred ut ett tunt lager tomatsås i botten. Sedan lägger du lasagneplattor, tomatsås, aubergine, tomater och havregurt i lager. Avsluta med ett lager tomatsås.

5. Grädda i mitten av ugnen ca 40 min. Toppa med spenat och ev pumpakärnor.

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