Vegetarian Keto Lasagna
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.
