A super simple, vegan version of my favorite childhood dish: LASAGNE !!! Ohhh how I loved it! Here's HOW TO make it ?.
Preheat the oven to about 280 ℃/ 530 ℉. Line a baking sheet with parchment paper and set aside.
Wash the eggplant and cut into slices about 0.5 cm - 1 cm thick. Place on the baking sheet as well.
Brush the vegetables with olive oil, spinkl some smoked salt over them and spread the cinnamon over the pumpkin.
Bake for about 15 minutes until baked well and tender.
Gently heat 1 tablespoon of oliven oil in a top. Then fry the onions with the carrots for a few minutes.
Add tomato paste, tarragon and smoked paprika powder and deglaze with the chopped tomatoes. Let simmer.
As soon as the oven vegetables are ready, remove them from the oven and let them cool down briefly.
Remove the skin from the pumpkin (be careful, possibly still hot) and add to the tomato sauce. It should be soft enough that it can be crushed with a wooden spoon. And since we just want to mash it a little, we do just that with the back of the sauce spoon. Then fold the whole thing well into the sauce and season with salt to your taste. Set the oven to 250 ℃.
Now cut the raw zucchini and lengthways into thin sheets. Preferably with a mandolin, but you can also use a good knife.
You've made this recipe? YAY ?
Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. ?
therawberry.de