Keto Lasagna
by Tavolino
A low-carb vegetarian lasagna where zucchini slices replace the pasta sheets and a savory soy-spinach filling provides hearty enjoyment.
Ingredients
- Soy granules 150 g
- Spinach 300 g
- Shallot 1
- Olive oil 2 tbsp
- Tomato paste 1 tbsp
- Vegetable broth 200 ml
- Salt 1 pinch
- Pepper 1 pinch
- Nutritional yeast 5 g
- Heavy cream 200 g
- Sour cream 100 g
- Nutmeg 1 pinch
- Guar gum 1 tsp
- Zucchini 400 g
- Mozzarella 150 g
Preparation
- 1
Soak 150 g of soy granules in hot water for 10-15 minutes according to package instructions, then drain.
- 2
Wash, trim, and spin-dry 300 g of spinach. Peel and finely dice the shallot.
- 3
Heat 2 tbsp of olive oil in a pan. Sauté the shallot and the soaked soy granules for 5-7 minutes.
- 4
Briefly sauté 1 tbsp of tomato paste, then add the spinach.
- 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
For the sauce, mix 200 g of heavy cream, 100 g of sour cream, salt, pepper, and 1 pinch of nutmeg.
- 7
Stir 1 tsp of guar gum through a sieve into the sauce mixture until it becomes slightly thickened.
- 8
Wash 400 g of zucchini and use a vegetable peeler to cut it lengthwise into thin slices.
- 9
Drain 150 g of mozzarella and cut into small cubes.
- 10
In a baking dish, layer the soy-spinach mixture, cream sauce, and zucchini slices alternately.
- 11
Finish with a layer of cream sauce and sprinkle with the mozzarella.
- 12
Bake in a preheated oven at 180 °C (convection 160 °C) for approx. 25 minutes.
- 13
Switch on the oven's grill function for the last 3 minutes.