Keto Lasagna

Ingredients

• 150 g soy curls
• 300 g spinach
• 1 Shallot
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 200 ml vegetable broth
• Salt
• Pepper
• 5 g nutritional yeast
• 200 g heavy cream
• 100 g Sour cream
• 1 pinch nutmeg
• 1 tsp guar gum
• 400 g zucchini
• 150 g mozzarella

Instructions

1. 1.

   Soak soy curls in hot water according to package instructions for 10–15 minutes, then drain any remaining liquid. Clean, rinse and spin dry the spinach. Peel and finely chop the shallot.

2. 2.

   Heat olive oil in a large pan, sauté the shallot and soy curls over medium heat for about 5–7 minutes, add tomato paste and cook briefly, then add spinach, deglaze with vegetable broth, bring to a boil once, and season with salt, pepper and nutritional yeast.

3. 3.

   Whisk together heavy cream, sour cream, salt, pepper and nutmeg. Sift guar gum into the mixture and stir in gradually until a slightly thickened consistency is achieved.

4. 4.

   Clean, rinse and slice zucchini lengthwise into thin strips using a vegetable peeler. Drain mozzarella and cut into small cubes.

5. 5.

   In a baking dish layer soy‑spinach mixture with cream sauce and zucchini slices alternately, similar to a classic lasagna. Finish with a top layer of cream sauce and sprinkle mozzarella over it. Bake for about 25 minutes in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3), then switch to the grill setting for the last 3 minutes.