/ tags Keto, Keto Vegetarian Lasagna Recipe, Lasagna Recipe, Vegetarian

This keto and low carb eggplant lasagna for a family member who is vegetarian. The challenge is to keep the moisture down while increasing the flavor and texture because there are no starchy noodles to soak up the yummy sauce. Keto Vegetarian Lasagna Recipe – You must try this recipe.

Nothing says L-O-V-E like homemade lasagna. And while it does take some time, none of the steps are hard and the end result is worth every minute!. Serve this great tasting vegetarian keto lasagna for Sunday supper or for meatless Monday. Bake in the oven or cook in the slow cooker.

If you want to get the best out of eggplants, don’t peel the skin off. It contains phytochemicals and the eggplant itself is full of antioxidants. Both protect cells from the effect of free-radical damage, therefore eating eggplant regularly can have anti-aging effect. This rich-colored low carb vegetable is also packed with fiber.

Let us know if you liked this recipe. Try the other recipe categories as well!

If you like Keto Vegetarian Lasagna Recipe, you can try similar recipes:

Keto Vegetarian Lasagna Recipe

Recipe by Tips About LifeCourse: Main DishesCuisine: Vegetarian, Keto

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

474

kcal

This keto and low carb eggplant lasagna for a family member who is vegetarian.

Ingredients

2 medium eggplants / aubergines (750 g / 26.5 oz / 1.6 lb)
1 cup Marinara sauce ( 240 g / 8.5 oz)
300 g fresh spinach (10.6 oz) or g frozen spinach (330 g / 11.6 oz)
1 ¹/₃ cup feta cheese (200 g / 7.1 oz)
1 cup mozzarella cheese, grated (110 g / 4 oz)
¹/₂ cup parmesan cheese, grated (30 g / 1.1 oz)
6 large eggs, free-range or organic
¹/₄ cup + 2 tbsp ghee – you can make your own (85 g / 3 oz)
¹/₂ tsp salt or more to taste
Optional: fresh herbs such as basil and oregano for garnish

Directions

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. 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. Cut into 6 pieces / servings.

Notes

Eggplant is a great low carb noodle option for vegetarian keto lasagna. Eggplant’s oblong shape is perfect for slicing and layering in a pan. Male eggplants have smaller and less seeds than female eggplants. Look at the blossom end to tell them apart. Male eggplants have a small, shallow round circle at the blossom end of the fruit. Female eggplants have a wider and deeper impression that looks like a line or a dash.

Nutrition Facts

Per 6 (1)

Amount % Daily Value*

Calories 473

Total Fat 38g 58%

Saturated Fat 18.9g 95%

Sodium 898mg 37%

Potassium 770mg 16%

Total Carbohydrate 9g 3%

Dietary Fiber 5.4g 22%

Sugars 7.9g

Protein 20.4g 41%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note on Nutritional Information

The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers.

The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.

Thank you for understanding!

Submit Your Recipe!
Please remember, We cannot accept any recipes taken from a book/website/other source. Remember that a reader should be able to take your recipe and cook from it without encountering any problems. End all recipes with a useful tip, e.g. an alternative ingredient you could use, something the dish goes well with, whether you can freeze it, etc.

Submit Your Recipe