This Keto Spinach and Ricotta Lasagna (‘lasagna’ used loosely..) takes inspiration from those delicious store bought stuffed cannelloni, but obviously without pasta what are we to do? Layers of delicious baked eggplant of course! Vegetarian keto recipes can be few and far between, because so many dishes rely on meat for fat and protein.
So don’t tell my husband, but I’ve decided to introduce a meat free day a week – and what better day than Meat Free Monday. The amount of meat we consume is huge, and the Keto way of eating doesn’t help this. I am very conscious of the environmental impact that our high meat consumption has and the welfare of the animals we are producing, but to say I could go vegan and still be Keto is too much of a stretch – for now. In an effort to reduce our contribution, I am going to start with one meat free meal a week and see how the steak-loving husband copes, and take it from there.
Just don’t tell him, ok? If it’s got enough flavour and fats going on, maybe he won’t even notice he’s being a vegetarian one day a week! You will hopefully be seeing a few more vegetarian keto recipes in coming weeks. You don’t have to be a vegetarian to enjoy the food!
The first time I made this recipe, I was trying to cut corners and didn’t cook the eggplant slices first. Big mistake. Chewy, rubbery, biter eggplant followed. Meat-free husband was not a fan, understandably! I can eat just about anything so had it for lunch the next couple of days, but trust me, don’t skip the pre-cooking of the eggplant.
I use a simple super market ricotta too, rather than a fancy deli one as they can contain too much water and can end up making the dish watery overall. What’s some of your favourite Keto vegetarian recipes?
Keto Spinach and Ricotta Lasagna
The name lasagna here is used loosely - but that's not to say that this dish is not packed full of flavour! Perfect for a meat-free dinner and great reheated for lunches.
- 1 large eggplant sliced as thinly lengthwise as possible
- 600 grams ricotta drained
- 200 grams frozen spinach thawed, water squeezed out
- 2 tablespoons dried parsley
- 2 tablespoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1/2 lemon zest and juice
- 1 cup passata I use Leggos
- 1 cup grated cheese I like 1/2 tasty, 1/2 parmesan
Preheat the oven to 200 degrees and grease a 20cm x 20cm deep casserole dish.
Slice the eggplant as thinly as you can, and lay the pieces out on a cookie sheet. Brush with olive oil and bake for 15 - 20 minutes, flipping once, until tender. Alternatively, you could grill them in batches in a frying pan.
While the eggplant is baking, in a large bowl combine ricotta, drained spinach, parsley, basil, salt, pepper, nutmeg and lemon. Mix thoroughly to ensure even distribution of spices.
In the prepared casserole dish, begin with a layer of cooked eggplant, then top with 1/3 of the ricotta mixture. Repeat the layers of eggplant and ricotta until all ingredients are used up.
Top with the passata and sprinkle on the grated cheese. Cover with tin foil and bake for 30 - 40 minutes until piping hot through, removing the tin foil for the final 10 minutes so the cheese gets nice and crispy.