Go Back
+ servings
Spinach and Ricotta Keto Vegetarian Lasagna by Aussie Keto Queen. 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. They are pasta tubes, stuffed full of a light and fluffy ricotta, mixed through with spinach and some herbs.

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. 
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Servings 6
Calories 284 kcal

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 200C / 392F 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. 

Nutrition

Calories: 284kcalCarbohydrates: 10gProtein: 18gFat: 19gSaturated Fat: 12gCholesterol: 70mgSodium: 629mgPotassium: 487mgFiber: 2gSugar: 2gVitamin A: 4780IUVitamin C: 11.9mgCalcium: 433mgIron: 3.3mg
Tried this recipe?Let us know how it was!