Vegetarian Keto Lasagne | KetoDiet Blog | LIMITED TIME OFFER !


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This delicious meal is based on a popular recipe, lasagne aubergines du KetoDiet App. Following several requests from my readers, this one is without meat. As some of you may have guessed, I used slices of eggplant and thin omelets to reduce the total number of carbs per serving.

For regular meat lasagna, sauté the spinach and use 500 g turkey or ground beef cooked in a tablespoon of ghee and flavored with marinara sauce.

Good to know: If you want to get the best eggplant, do not peel the skin. It contains phytochemicals and the eggplant itself is full of antioxidants. Both protect cells from damage caused by free radicals. Therefore, regular consumption of eggplants can have an anti-aging effect. This rich carbohydrate-rich vegetable is also packed with fiber. I like eggplants, they are low in carbohydrates and rich in micronutrients, especially in potassium. I hope you like my recipe, do not forget to let me know by leaving a comment 😉

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Convenient Global

Nutritional values ​​(per serving)

Net carbohydrates9 grams

Protein20.4 grams

Fat38 grams

Calories473 kcal

Calories of carbohydrates 8%protein 18%, bold 74%

Total carbohydrates14.4 gramsFiber5.4 gramsSugars7.9 gramsSaturated fat18.9 gramsSodium898 mg(39% RDA)Magnesium81 mg(20% RDA)Potassium770 mg(38% DME)

Ingredients (Makes 6 servings)

  • 2 medium eggplants (750 g / 1.6 lb)
  • 1 cup Marinara sauce (240 g)
  • 300 g fresh spinach or g frozen spinach (330 g / 11.6 oz)
  • 1 1/3 cup of feta cheese (200 g / 7.1 oz)
  • 1 cup mozzarella cheese, grated (110 g / 4 oz)
  • 1/2 cup of grated Parmesan cheese or other Italian hard cheese (30 g / 1.1 oz)
  • 6 big eggs
  • 1/4 cup + 2 tbsp. ghee (85 g / 3 oz)
  • 1/2 salt or more to taste
  • Optional: fresh herbs such as basil and oregano for garnish

Instructions

  1. Preheat the oven to 200 ° C / 400 ° F. Slice the eggplant in 1/2 inch (~ 1 cm) slices and place on a baking sheet. Grease with 1/4 of melted ghee, season with a pinch of salt and put in the oven. Bake for about 20 minutes.
    Vegetarian lasagna
  2. If you use frozen spinach, let them defrost at room temperature for a few hours (or in the microwave). If you use fresh spinach, you will need to whiten them. Bring a saucepan of water to a boil over high heat. Fill a bowl with ice and water or just with cold water. Place the spinach leaves in the boiling water and cook for 30 to 60 seconds. Transfer the leaves immediately to the iced water using a forceps or sieve. One it cools, remove cold water. Drain the excess water by placing the spinach in a colander and removing the excess liquid.
    Vegetarian lasagna
  3. Meanwhile, prepare Marinara sauce by following this recipe.
    Vegetarian lasagna
  4. When the eggplants are cooked, remove them from the oven and set aside. Reduce the temperature to 180 ° C / 360 ° F. Prepare the omelets. Break one egg at a time in a bowl, season with a pinch of salt and mix well.
    Vegetarian lasagna
  5. Pour into a hot greased pan with ghee (use the remaining 2 tablespoons of ghee to grease the pan as needed) and rotate to form a very thin omelette. Bake for about a minute or two, until the top is firm. Place on a plate and repeat the operation for the remaining eggs. Make a total of 6 omelets. Start assembling the lasagna by placing a layer of 2 omelettes at the bottom of a serving dish (I used a 9 x 12 inch / 23 x 30 cm baking dish).
    You can create fewer layers if you wish – it's totally up to you to decide. Just be sure to garnish lasagna with mozzarella and parmesan cheese.
    Vegetarian lasagna
  6. Spread one-third of the Marinara sauce over the omelets. Add a third of the slices of eggplant, …
    Vegetarian lasagna
  7. … one-third of the grated mozzarella, half of the spinach …
    Vegetarian lasagna
  8. … and half of the feta cheese crumbled. Garnish with 2 other omelets.
    Vegetarian lasagna
  9. Repeat the layers of lasagna: Spread one-third of the Marinara sauce, add one-third of the eggplant slices and one-third of the grated mozzarella. Add the remaining spinach and feta cheese. For the last layer, add remaining omelettes, marinara sauce, eggplant slices and mozzarella cheese. Cover with grated parmesan and bake. Bake for 25-30 minutes. Once finished, the top becomes crisp and golden. Take out of the oven and let cool down. Cut into 6 pieces / portions.
    Vegetarian lasagna
    Eat immediately or let it cool and keep it in the fridge for up to 5 days. Lasagna can be served hot or cold.
    Vegetarian lasagna

Nutritional Composition of Ingredients (per serving)

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Vegetarian Keto Lasagne | KetoDiet Blog | LIMITED TIME OFFER !
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