This Keto Vegetarian Lasagna with Spinach and Cheese is a delightful twist on the classic Italian dish, perfect for those following a ketogenic lifestyle or anyone looking for a low-carb, vegetarian option. Packed with flavor and nutritious ingredients, it’s sure to become a favorite in your recipe repertoire.
The star of this dish is the flavorful tomato sauce, made from scratch with caramelized onions, garlic, and a blend of aromatic herbs. Simmered until reduced and silky smooth, it provides a rich base for the layers of cheesy goodness.
The spinach and cheese filling adds a burst of freshness and creaminess to each bite. Whether you opt for fresh or frozen spinach, the result is a filling that’s seasoned to perfection with a hint of nutmeg and a blend of cheeses, including mozzarella, cottage cheese, and Parmesan.
Assembling the lasagna is a breeze, with layers of tomato sauce, slices of Edam cheese, and the spinach-cheese mixture creating a delicious tower of flavors. Topped with a final layer of cheese and a sprinkle of shredded mozzarella and Parmesan, it bakes in the oven until golden brown and bubbly.
Each slice of this Keto Vegetarian Lasagna is not only incredibly satisfying but also packed with protein and healthy fats, making it a nutritious option for any mealtime. Pair it with a crisp salad for a complete and balanced meal that’s sure to please even the pickiest of eaters.
With its low net carb count and generous protein content, this lasagna is a perfect fit for those following a keto lifestyle. Plus, it’s incredibly versatile, allowing you to customize it with your favorite keto-friendly ingredients or substitutions.
Whether you’re serving it up for a family dinner or meal prepping for the week ahead, this Keto Vegetarian Lasagna is sure to impress with its delicious flavor and satisfying texture. Enjoy each guilt-free bite knowing that you’re nourishing your body with wholesome ingredients that support your health and wellness goals.
INGREDIENTS
- Edam cheese 9 big slices/300 g/10.5 oz
- TOMATO SAUCE
- Olive oil 1 TBS
- 1 small onion finely chopped 58 g/2 oz
- 2 garlic cloves
- Tomato passata or tomato puree without added sugar 2 cups/400 ml
- Water 1 cup/200 ml
- Oregano 2 tsp
- Basil 2 tsp
- Salt 1 tsp
- Freshly ground pepper to taste
- SPINACH & CHEESE FILLING
- Spinach frozen or fresh cut in small pieces 450 g/16 oz
- Salt 1 tsp
- Pepper to taste
- Nutmeg freshly grated ¼ tsp
- Oregano 1 tsp
- Shredded mozzarella 1 cup/100 g/3.5 oz
- Cottage full fat cheese 1 cup/250 g/8.8 oz
- Parmesan cheese grated ¼ cup/25 g/0.8 oz
- 1 large egg
- TOPPING
- Shredded mozzarella ½ cup/50 g/1.8 oz
- Parmesan ¼ cup/25 g/0.8 oz
INSTRUCTIONS
PREPARE TOMATO SAUCE
- In a large pot heat 1 TBS of olive oil.
- Add finely chopped onion and minced garlic, stir until onion is caramelized and golden brown.
- When onion is caramelized, add tomato puree and water, salt pepper, oregano, basil, stir everything and bring it to simmer.
- Keep it simmering for 10 to 15 minutes or until reduced for ⅓ and onion completely soft.
- When cooked, remove from the heat and mix in a blender or with an immersion blender until nice and smooth sauce is made.
PREPARE SPINACH & CHEESE FILLING
- If using fresh spinach, heat the water with a pinch of salt in a large pot and bring water to boil. Put spinach cut into a smaller pieces into the boiling water and keep it for 2 to 3 minutes or until spinach is wilted. When spinach is wilted, remove it from the boiling water and put it into the icy water, and squeeze out excess water, or press through colander.
- If using frozen spinach, just thaw the spinach and squeeze excess water or press through colander.
- In a large bowl combine prepared spinach with cottage cheese, egg, shredded mozzarella, parmesan, salt, pepper, oregano and nutmeg, until everything nicely combined.
ASSEMBLING
- Preheat the oven to 180 C/350 F.
- Cover the bottom of deep lasagna dish with a layer of tomato sauce. Approximately 1 cup of tomato sauce.
- Put 3 slices of edam cheese on tomato sauce.
- Add half of spinach filling on top of cheese.
- Top the filling with 3 slices of edam cheese.
- Add 1 cup of tomato sauce on cheese and top with the rest of spinach filling.
- Top the filling with the rest of the cheese slices, put remaining tomato sauce on top and sprinkle with shredded mozzarella and spinach.
- Bake in a preheated oven for 20 minutes or until firm cheese crust is formed on top.
- Serve with salad and enjoy!
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
