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Konjac Pumpkin Lasagna

Hearty pumpkin lasagna with soy and konjac flour sheets
6
servings
120
Minutes

Advanced

Ingredients

For 8 lasagna sheets:
  • 100g soy flour
  • 80g unsweetened soy yogurt
  • 5g Roooaaar Konjak
  • A pinch of salt
  • One egg (approx. 65g)
  • 5ml native olive oil
For the pumpkin-tomato sauce:
  • 800g sieved tomatoes
  • 700g Hokkaido pumpkin
  • 400g creme fraiche
  • 250g mozzarella
  • 250ml vegetable broth
  • 70g fresh cocktail tomatoes
  • 1 heaping tablespoon tomato paste (approx. 15g)
  • 1 red onion
  • 2 garlic cloves
  • 1 piece of ginger (about 3 cm)
  • 20ml olive oil
  • 20g pumpkin seeds
  • 20g pine nuts
  • 10g erythritol
  • 2 tsp curry powder
  • 5g nutmeg
  • Salt and pepper
  • 2 sprigs of fresh parsley
  • Fresh chives

Instructions

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1
Preparation of the lasagna sheets: Put all ingredients into a mixing bowl and knead into a tough dough with a mixer.
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2
Tip: If the dough is still too moist, add a bit more soy flour.
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3
Form a ball from the dough.
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4
Roll this out thinly on a surface dusted with soy flour.
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5
Then cut into the desired shape with a rectangular cutter or knife. Place the lasagna sheets on a plate and cool until serving.
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6
Tip: Turn the dough now and then with a spatula, and dust it with flour, otherwise, the dough will stick to the countertop.
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7
Preparation of the pumpkin sauce: Peel onions, garlic, and ginger and cut into small cubes.
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8
Slice the pumpkin in half, remove the seeds with a spoon, and cut into small cubes.
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9
Cut the tomatoes into small slices and set aside.
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10
Slice the mozzarella in advance.
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11
Then marinate with olive oil, chives, parsley, salt pepper, and a bit of garlic. Let it stand at room temperature.
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12
In a large pot, sauté onions and garlic in olive oil until translucent.
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13
Add the pumpkin, toss briefly, and deglaze with sieved tomatoes. Simmer with the lid on.
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14
After 3-4 minutes, add ginger, curry powder, nutmeg, salt, and pepper. For freshness, just add a bit of parsley.
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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.
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16
Finally, stir in some tomato paste and 10g of erythritol for a slightly sweet note.
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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.)
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18
Before layering, add fresh tomatoes to the sauce.
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19
Now layer the lasagna alternately with pumpkin sauce, creme fraiche, and the lasagna sheets.
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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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