Preparation of the lasagna sheets: Put all ingredients into a mixing bowl and knead into a tough dough with a mixer.
2
Tip: If the dough is still too moist, add a bit more soy flour.
3
Form a ball from the dough.
4
Roll this out thinly on a surface dusted with soy flour.
5
Then cut into the desired shape with a rectangular cutter or knife. Place the lasagna sheets on a plate and cool until serving.
6
Tip: Turn the dough now and then with a spatula, and dust it with flour, otherwise, the dough will stick to the countertop.
7
Preparation of the pumpkin sauce: Peel onions, garlic, and ginger and cut into small cubes.
8
Slice the pumpkin in half, remove the seeds with a spoon, and cut into small cubes.
9
Cut the tomatoes into small slices and set aside.
10
Slice the mozzarella in advance.
11
Then marinate with olive oil, chives, parsley, salt pepper, and a bit of garlic. Let it stand at room temperature.
12
In a large pot, sauté onions and garlic in olive oil until translucent.
13
Add the pumpkin, toss briefly, and deglaze with sieved tomatoes. Simmer with the lid on.
14
After 3-4 minutes, add ginger, curry powder, nutmeg, salt, and pepper. For freshness, just add a bit of parsley.
15
After another 5 minutes, gradually pour in the vegetable broth and simmer with the lid on until the pumpkin is soft and the consistency is nice and creamy.
16
Finally, stir in some tomato paste and 10g of erythritol for a slightly sweet note.
17
When the pumpkin is soft enough, the sauce can be lightly pureed with an immersion blender. (Do not completely puree if you prefer it chunky.)
18
Before layering, add fresh tomatoes to the sauce.
19
Now layer the lasagna alternately with pumpkin sauce, creme fraiche, and the lasagna sheets.
20
Finally, spread the marinated mozzarella over the lasagna and stud with pumpkin and pine nuts. 21) Cover the lasagna with aluminum foil and bake at 190 degrees for 40 minutes. After the time has elapsed, remove the foil and bake for another 15 minutes until the cheese is golden brown.
Average values per portion
Energy (kJ)
2437
Energy (kcal)
583
Fat
41.5g
Carbs
26g
Fiber
9.5g
Protein
24g
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The product arrived quickly, the quality is amazing (not the slimy wet konjac substitutes that smell fishy). Cooking time is around 12-15 min, so the rice is perfect for making risotto or paella. The pasta is also amazing with some good carbonara, pesto or bolognese! They are perfect for a keto or low-carb lifestyle!
OK this company is amazing. I purchased the konjak rice. I'm on a keto diet so thought this would be perfect for me.
It was amazing ! Easy to cook and honestly the closest thing to actual rice I've tried so far. And I've tried alot of products.
Egg fried rice is my favourite dish because frying the konjak rice makes it that bit more crispier and rice like.
Anyway, delivery was fast, Communication too.
The only thing I would say is that they should provide the booklet that is also delivered, in English as well as German.. for those who don't speak German.
But it was easy to cook so it didn't make a difference
THANK YOU SHILEO, I've ordered another set. :)
Excellent support. Fast delivery. Low carb.
Products are high quality (dried instead of preserved in liquid), very delicious and have the perfect texture when prepared as stated. Taste / texture can be compared with glass noodles (in my opinion). Thumbs up and 5+ stars :-) Keep going!
Great experience! Fast delivery, tasty meals, and best of all - diabetic-friendly! Super impressed with the service and product - will definitely be ordering again.