Vegetarian Keto Lasagna

This is such an awesomely delicious recipe! It was a little time consuming but once I tried it, I knew it had been worth every effort! Honestly, I think I like it better than traditional lasagna.

Vegetarian Keto Lasagna

This delicious meal is based on a popular recipe, Eggplant Lasagna from the KetoDiet App. Following several requests from my readers, this one is meat-free. As some of you may have guessed, I used eggplant slices and thin egg omelettes to reduce the overall carb count per serving.

Hands-on 20-25 minutes
Overall 1 hour


  • 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 (I like pink Himalayan)
  • Optional: fresh herbs such as basil and oregano for garnish


  1. 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.
  2. 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.
  3. Meanwhile, prepare the Marinara sauce by following this recipe.
  4. Get full instructions & recipes @

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