WARNING! once you have had this lasagna you can NEVER EVER eat a lasagna in a restaurant again without feeling cheated of a meal!
Its THAT good!
Secondly; if you dont like melted cheese, creamy bechamel and a symphony of flavours then this lasagna is not for you!
– and what are you doing here on my blog anyway?!
Are you even human?!
This lasagna is the best you have ever tasted. Period.
Let me teach you how to make it.
This is what you need – for the sauce
- 900g veggie mix – l live in Denmark where the demand for organic is quite big so l picked an organic frozen ratatouille and an organic italian mix. You can see them here on my “Short Cut” page. But you can chose any 900g veggies you prefer
- 140g of tomato puré – pick a pure organic one they taste better
- 3 spoonful of nutritional yeast
- Garlic powder
- “Pizza mix” or make your own blend with dried oregano, basil and whatever dried herbs you like on lasagna
- Salt & pepper
- Lots of organic unrefined coconut oil to fry in
This is what you need – for the layers
- 2 zucchini
- Salt and lots of kitchen paper!
This is what you need – for the Bechamel
- 50g Vegan Block from Naturli
- 50g fat reduced coconut flour (I use the one from Bulkpowders)
- 400ml unsweetened soy milk (l use the one from Naturli)
- 200g grated vegan cheese – 100g for the Bechamel and 100g on top of the lasagna
- Nutmeg – as much as you like, l love it!
This is how you do – To Avoid Sogginess!
First thing l want to say is that the biggest task when making a vegan keto lasagna is for it NOT to go soggy!
If you are used to using either minced meat and/or gluten lasagna plates and are going to make a vegan keto lasagna in the same way you will end up with ovenbaked lasagna soup!
But if you keep this in mind when making the lasagna it will turn out perfect.
- Turn the oven on 175*C
- Peel the zucchinis and slice them quite thin
- Lay them on a kitchen paper (this is the first order of business to avoid sogginess!).
Sprinkle salt on top of the zucchini layer.
Cover them with kitchen paper
Build another zucchini sprinkled with salt layer on top and finish off with a kitchen paper cover.
The salt is drawing the moisture out of the zucchini and the kitchen paper is removing it.
They are done when the kitchen paper is soaked.
4. Melt the coconut oil in a big pot
5. Add the spices and make it sizzle
6. Add the veggies, stir and leave the lid on
7. You want to draw as much liquid out of the veggie mix as possible, so leave the lid on until its all out.
8. Add the nutritional yeast and turn down the heat
8. Meanwhile start the Bechamel sauce
9. Melt the Vegan Block on a low heat
10. Add the coconut flour while stirring
11. Add the soy milk so it wont go lumpy
12. Add as much nutmeg as you like and salt and pepper to taste
13. When all the milk is added you add 100g of the grated vegan cheese and stir until its melted – turn the heat off and put to the side
14. Add the tomato paste to the sauce when all you see the veggies are ready. It will use the rest of the moisture so the sauce goes a bit firm – not soggy
15. Make a layer of the zucchini
16. Then a layer of sauce
17. Then a layer of Bechamel
18. Continue until the pan is full and finish with the rest of the grated cheese
19. Cover with tin foil and bake for 45 min
20. Take the foil off and bake for additional 15min to melt the cheese