Vegetarian Keto Lasagna

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4.5 from 175 votes

Vegetarian Keto Lasagna

1 hour
Calories 360kcal

Ingredients

  • 2 eggplant (medium
  • 1 cup marinara sauce (medium, / aubergines, 750 g / 26.5 oz / 1.6 lb)
  • 300 grams fresh spinach (medium, / aubergines, 750 g / 26.5 oz / 1.6 lb)
  • 1 1/3 cups feta cheese (medium, / aubergines, 750 g / 26.5 oz / 1.6 lb)
  • 1 cup mozzarella cheese (medium, / aubergines, 750 g / 26.5 oz / 1.6 lb)
  • 1/2 cup parmesan cheese (medium, / aubergines, 750 g / 26.5 oz / 1.6 lb)
  • 6 large eggs (medium, / aubergines, 750 g / 26.5 oz / 1.6 lb)
  • 1/4 cup ghee (medium, / aubergines, 750 g / 26.5 oz / 1.6 lb)
  • 1/2 teaspoon salt (medium, / aubergines, 750 g / 26.5 oz / 1.6 lb)
  • fresh herbs

Instructions

  • Preheat the oven to 200 °C/ 400 °F.
  • Slice the eggplant into 1/2 inch (~ 1 cm) slices and place on a baking tray.
  • Grease with 1/4 of melted ghee, season with a pinch of salt and place in the oven.
  • Cook for about 20 minutes.
  • If you're using frozen spinach, let it defrost at room temperature for a couple of hours (or microwave).
  • If you're using fresh spinach, you'll need to blanch it.
  • Bring a pot of water to a boil over high heat.
  • Fill a bowl with ice and water or simply with cold water.
  • Place the spinach leaves into the boiling water and cook for 30-60 seconds.
  • Transfer the leaves immediately into the iced water using tongs or a strainer.
  • One it cools down, remove from the cold water.
  • Drain the excess water by placing the spinach in a strainer and squeezing the excess fluids out.
  • Meanwhile, prepare the Marinara sauce by following this recipe.
  • When the eggplant is done, remove from the oven and set aside.
  • Reduce the temperature to 180 °C/ 360 °F.
  • Prepare the omelettes.
  • Crack one egg at a time in a bowl, season with a pinch of salt and mix well.
  • Pour on in a hot pan greased with ghee (use the remaining 2 tablespoons of ghee for greasing the pan as needed) and swirl around to create a very thin omelette.
  • Cook for just about a minute or two, until the top is firm.
  • Place on a plate and repeat for the remaining eggs.
  • Make a total of 6 omelettes.
  • Start assembling the lasagna by placing a layer of 2 omelettes on the bottom of a banking dish (I used a 9 x 12 inch / 23 x 30 cm baking dish).
  • You can create less layers if you like - it's totally up to you.
  • Just make sure you top the lasagna with some mozzarella and parmesan.
  • Spread a third of the Marinara sauce on top of the omelettes.
  • Add a third of the eggplant slices, ...
  • ...
  • a third of the grated mozzarella cheese, half of the spinach...
  • ...
  • and half of the crumbled feta cheese.
  • Top with 2 more omelettes.
  • Repeat layering the lasagna: Spread a third of the Marinara sauce on top, add a third of the eggplant slices and a third of grated mozzarella.
  • Add the remaining spinach and feta cheese.
  • For the last layer, add the remaining omelettes, marinara sauce, eggplant slices and mozzarella cheese.
  • Top with all of the grated parmesan cheese and place in the oven.
  • Bake for 25-30 minutes.
  • When done, the top gets crispy and golden brown.
  • Remove from the oven and set aside to cool down.
  • Eat immediately or let it cool down and store in the fridge for up to 5 days.
  • The lasagna can be served either warm or cold.

Nutrition

Calories: 360kcal

Originally posted 2019-02-20 17:11:31.

Article Categories:
Dinner

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