Keto Lasagna

Preparation

1. 1
   Step 1

   Soak 150 g of soy granules in hot water for 10-15 minutes according to package instructions, then drain.

   Timer · 15 min
2. 2
   Step 2

   Wash, trim, and spin-dry 300 g of spinach. Peel and finely dice the shallot.

3. 3
   Step 3

   Heat 2 tbsp of olive oil in a pan. Sauté the shallot and the soaked soy granules for 5-7 minutes.

   Timer · 7 min
4. 4
   Step 4

   Briefly sauté 1 tbsp of tomato paste, then add the spinach.

5. 5
   Step 5

   Deglaze with 200 ml of vegetable broth, bring to a brief boil, and season with salt, pepper, and 5 g of nutritional yeast.

6. 6
   Step 6

   For the sauce, mix 200 g of heavy cream, 100 g of sour cream, salt, pepper, and 1 pinch of nutmeg.

7. 7
   Step 7

   Stir 1 tsp of guar gum through a sieve into the sauce mixture until it becomes slightly thickened.

8. 8
   Step 8

   Wash 400 g of zucchini and use a vegetable peeler to cut it lengthwise into thin slices.

9. 9
   Step 9

   Drain 150 g of mozzarella and cut into small cubes.

10. 10
    Step 10

    In a baking dish, layer the soy-spinach mixture, cream sauce, and zucchini slices alternately.

11. 11
    Step 11

    Finish with a layer of cream sauce and sprinkle with the mozzarella.

12. 12
    Step 12

    Bake in a preheated oven at 180 °C (convection 160 °C) for approx. 25 minutes.

    Timer · 25 min
13. 13
    Step 13

    Switch on the oven's grill function for the last 3 minutes.

    Timer · 3 min