For the polenta lasagna
- 300 g zucchini – wash, cut lengthways into approx. 2 cm slices
- 300 g aubergine – wash, cut lengthways into approx. 2 cm slices
- 120 g organic corn semolina
- 100 g processed cheese, vegan
- 50 g onions – finely chopped
- 500 ml of pureed tomatoes
- 4 tbsp olive oil, heat-resistant
- 2 tbsp yacon syrup
- 1 tbsp tamari (wheat-free soy sauce)
- 1 clove of garlic – finely chopped
- 1 pinch of chilli flakes
- 5 g basil – finely chopped
- 5 g marjoram – finely chopped
- 1 sprig of rosemary – finely chopped
- Crystal salt and pepper from the mill
Nutritional values per serving
Calories621 kcal
carbohydrates62 g
Protein23 g
fat 29 g
