In my Keep the Switch period I try to eat a lot of veggies, high protein and less carbohydrates. I already made the cauliflower pizza now its time for a healthy lasagna! This lasagna is without the durum wheat pasta sheets, but with eggplant and zucchini; that is why it fits in a keto diet. I added some chicken mince for the protein, but if you leave the chicken ingredients out, it is a vegetarian version. This lasagna contains cheeses, so no vegan option. Preparation time is a bit long, but it is definitely worth the work! Check the recipe below and enjoy this veggie lasagna!
What do you need for 4-6 portions of Vegetable Lasagna ?
- ±2 hour of your time
- Frying pan
- Sauce pan
- Grill pan
- Oven + oven plate
- Oven proof dish
- Mandoline / Slicer
- Kitchen roll
- Zucchini: 2 pieces cut in thin 2 mm slices
- Eggplant: 1 piece cut in thin 2 mm slices
- Bell pepper: 2 pieces cut in small parts
- Mushrooms: 250 gr cut in slices
- Cherry tomatoes: 15 cut in four
- Tomatoes: 1 can (400 gr) peeled
- Tomato frito: 350 gr
- Mozzarella: 250 gr cut in slices
- Grated cheese: 200 gr
- Basil: 2 tablespoons dried or fresh
- Rosemary: 10 gr needles cut
- Garlic: 4 cloves and cut fine
- Onion: cut in small pieces
- Chilly pepper: cut in small parts
- Paprika powder: 1 teaspoon
- Chicken mince 400 gr
- Olive oil: 4 tablespoons + to grease the oven dish
- Salt & Pepper
How to make it?
Start by heating up the oven at 200°. Start by slicing the eggplant and zucchini, put them on a tray/bench with kitchen roll in between and some salt on top to drain the water out. Leave it there and start cutting the onion and garlic and fry them with two tablespoons of oil in the frying pan; add the chicken mince and fry all till is ready and brown. Season with salt, pepper and paprika powder; set aside when ready.
While frying the mince; start cutting the bell peppers, tomatoes, chilly pepper and mushrooms for the sauce. Fry all the veggies in two tablespoons of olive oil in the sauce pan till the majority of the water is solved; then add the herbs (rosemary and basil) and the can peeled and frito tomatoes. Cut the peeled tomatoes a bit smaller in the pan; leave all on small fire.
Tip: Try to work efficient; clean bench, cutting, stirring and grilling at the same time. Saves time!
Time to grill the eggplant and zucchini; when grilled set aside and keep the eggplant and zucchini separate. Cut the mozzarella in the meantime and oil the oven dish. Now it’s time to start building the lasagna!!
First take half of the veggie sauce and put it first in the oven dish, add the first layer of grilled zucchini (half of the portion) on top. Then add the chicken mince and then the layer of eggplant (all of it) on top. On top of the grilled eggplant you put the mozzarella slices well divided. Then the second layer of grilled zucchini; after this the second and last part of the red veggie sauces on top and finish with the grated cheese. I put the cheese at last to get that crispy element in the dish!
Put the lasagna in the oven for ±30 min; till the cheese gets crispy and you see the sauce boiling. If it takes to long heat up the open till 220° but keep an eye on it! When ready, take the lasagna out of the oven and leave it there of a couple of minutes to cool off a bit before serving. Nice with a salad or bread if you like.
Tip: I will eat this lasagna for the next days too, easy and I noticed that it tasting even better!