Keto Vegetarian Lasagna
A low-carb, flavorful, and comforting dish featuring layers of spinach, creamy cheeses, and a rich tomato sauce, perfect for a cozy meal.
Ingredients
For the Tomato Sauce
- 300 g Edam cheese: 9 big slices (300 g/10.5 oz)
- 2 cups Tomato sauce: 2 cups (400 ml)
- 1 TBS Olive oil: 1 TBS
- 1 small Onion: 1 small finely chopped (58 g/2 oz)
- 2 Garlic cloves: 2
- 2 cups Tomato passata or tomato puree (no added sugar): 2 cups (400 ml)
- 1 cup Water: 1 cup (200 ml)
- 2 tsp Oregano: 2 tsp
- 2 tsp Basil: 2 tsp
- 1 tsp Salt: 1 tsp
- Freshly ground pepper: to taste
For the Spinach & Cheese Filling
- 450 g Spinach: 450 g (16 oz), frozen or fresh cut into small pieces
- 1 tsp Salt: 1 tsp
- Pepper: to taste
- 1/4 tsp Nutmeg: 1/4 tsp (freshly grated)
- 1 tsp Oregano: 1 tsp
- 1 cup Shredded mozzarella: 1 cup (100 g/3.5 oz)
- 1 cup Cottage full-fat cheese: 1 cup (250 g/8.8 oz)
- 1/4 cup Grated parmesan cheese: 1/4 cup (25 g/0.8 oz)
- 1 Egg: 1 large
For the Topping
- 1/2 cup Shredded mozzarella: 1/2 cup (50 g/1.8 oz)
- 1/4 cup Grated parmesan: 1/4 cup (25 g/0.8 oz)
Instructions
Preparation
- In a large pot, heat 1 TBS of olive oil over medium heat.
- Add the finely chopped onion and minced garlic. Stir until the onion is caramelized and golden brown.
- Once the onion is caramelized, add the tomato puree, water, salt, pepper, oregano, and basil. Stir everything together and bring it to a simmer.
- Let it simmer for about 10 to 15 minutes until reduced by one-third, and the onion is completely soft. Remove from heat and blend until smooth.
- If using fresh spinach, boil water with a pinch of salt in a large pot. Add the spinach for 2-3 minutes until wilted, then transfer it to icy water to cool, squeezing out excess water afterward. If using frozen spinach, simply thaw and squeeze out excess water.
- In a large bowl, combine the prepared spinach with cottage cheese, egg, shredded mozzarella, parmesan, salt, pepper, oregano, and nutmeg. Mix until well combined.
Assembly and Baking
- Preheat your oven to 180°C (350°F).
- Layer the bottom of a deep lasagna dish with 1 cup of tomato sauce.
- Place 3 slices of edam cheese on the sauce, add half of the spinach filling on top, then another 3 slices of cheese, followed by another cup of sauce and the remaining spinach filling.
- Top with the rest of the cheese slices, pour the remaining tomato sauce on top, and sprinkle with shredded mozzarella and parmesan.
- Bake in the preheated oven for 20 minutes, or until a firm cheese crust forms on top. Serve with a salad and enjoy!
Notes
Use freshly grated cheeses for improved flavor and melt. Consider incorporating chopped bell peppers or mushrooms for depth in the sauce. For a thinner consistency, adjust the tomato sauce with additional water as needed.