Keto Lasagna with Zucchini Noodles
Ingredients
for 4 servings
6 ozs soy meat substitute (chunks) (or ground beef)
10 ozs spinach
1 shallot
2 tbsps olive oil
1 tbsp tomato paste
6 ozs vegetable broth
salt
pepper
1 tsp nutritional yeast
1 cup whipped cream
¾ cup sour cream
1 pinch nutmeg
1 tsp guar gum
14 ozs zucchini
6 ozs mozzarella
Preparation
Kitchen utensils
1 bowl, 1 non-stick pan, 1 little sieve, 1 peeler
Preparation steps
Soak meat substitute in hot water for 10-15 minutes according to package instructions, then drain off any remaining liquid. Clean, wash and spin dry spinach. Peel and finely chop the shallot.
Heat olive oil in a large pan, sauté shallot and soy meat or meat in it over medium heat for about 5-7 minutes, add tomato paste and fry briefly, then add spinach, deglaze with vegetable stock, bring to the boil once and season with salt, pepper and yeast flakes.
Mix the whipped cream with sour cream, salt, pepper and nutmeg. Pass the guar gum through a sieve and stir in gradually until a slightly viscous consistency is achieved.
Clean and wash the zucchini and cut them lengthwise into thin slices, the easiest way to do this is with a peeler. Drain the mozzarella and cut into small cubes.
Alternate in a casserole dish, layer soy/meat and spinach with cream and zucchini similar to a classic lasagne and finish with cream. Sprinkle with mozzarella for about 25 minutes in a preheated oven at 350°F, switch to the broil function of the oven for the last 3 minutes.
