Keto Lasagna with Zucchini and Shallot is an excellent idea if you’re on a ketogenic or low carb diet.
The soy snail is a vegetarian alternative to minced meat. Not only can it be processed similarly, but it provides us with strengthening protein in the same way.
Besides, there is evidence that soy protein can lower total cholesterol. Another advantage, it contains no additives compared to many other vegetarian or vegan alternatives.
The carbohydrate content in soy snowflakes varies significantly from supplier to supplier, so look for a low range (7 grams of carbohydrates per 100 grams) to ensure your keto lasagna is truly ketogenic. Use less of it if in doubt.
If you want to learn more about a ketogenic diet, you should read our article on this diet type.
By the way, the lasagna is also suitable for a low carb diet.
Keto lasagna with Zucchini and Shallot
Equipment
- 1 bowl
- 1 non-stick pan
- 1 small sieve
- 1 peeler
Ingredients
- 150 g soy cutlets
- 300 g spinach
- 1 shallot
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 200 ml vegetable broth
- 5 g yeast flake
- 200 g whipped cream
- 100 g sour cream
- 1 pinch nutmeg
- 1 tbsp guar gum
- 400 g zucchini
- 150 g mozzarella
- salt and pepper
Instructions
- 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 the shallot.
- Sauté shallot and soy over medium heat for about 5-7 minutes, add tomato paste and sauté briefly, add spinach, deglaze with vegetable broth, and bring to a boil once and season with salt, pepper, and yeast flakes.
- 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.
- Clean and wash the zucchini and cut lengthwise into thin slices. The easiest way to do this is with a peeler. Then cut the mozzarella into small cubes.
- 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, switch to the oven's grill function for the last 3 minutes.
Notes
| Protein | 35 g (36%) |
| Fat | 40 g (34%) |
| Carbohydrates | 9 g (6%) |
| Added sugar | 0 g (0%) |
| dietary fiber | 119 g (397%) |
