Keto lasagna

Ingredients

To serve 4 portions:

– 150 g soy cutlets

– 300 g spinach

– 1 shallot

– 2 tablespoons olive oil

– 1 tablespoon tomato paste

– 200 ml vegetable broth

– salt

– pepper

– 5 g yeast flakes

– 200 g whipped cream

– 100 g sour cream

– 1 pinch of nutmeg

– 1 tsp guar gum

– 400 g zucchini

– 150 g mozzarella

Preparation steps

1. Soak soy in hot water according to package directions for 10-15 minutes, then drain off any remaining liquid. Clean spinach, wash and spin dry. Peel and finely chop shallot.
2. Heat olive oil in a large frying pan, sauté shallot and soy over medium heat for about 5-7 minutes, add tomato paste and sauté briefly.
3. Add spinach, deglaze with vegetable broth, bring to a boil once and season with salt, pepper and yeast flakes.
4. Mix whipped cream with sour cream, salt, pepper and nutmeg. Pass guar gum through a sieve and gradually stir in until a slightly viscous consistency is reached.
5. Clean and wash the zucchini and cut lengthwise into thin slices, the easiest way to do this is with a peeler. Drain the mozzarella and cut into small cubes.
6. In a baking dish, alternate layers of soy spinach with cream and zucchini slices, similar to a classic lasagna. Finish with cream and sprinkle with mozzarella for about 25 minutes in a preheated oven at 180 ° C (convection oven 160 ° C, gas: level 2-3), switch to the oven’s grill function for the last 3 minutes.