Veggie Supreme, Keto Friendly Lasagna (Low FODMAP)

45 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 6 - 8 • Ok to make ahead: Steps 1-6

This veggie lasagna is loaded with flavor and piled high with plants! From the rich marinara sauce to the spinach filling, to the eggplant “noodles” this dish will delight the whole family. It takes a little doing to get all the different layers prepared, but it will be worth the effort when you taste the result. Save time by putting it all together ahead of time and then bake it whenever you’re ready. This lasagna is made even better by serving it with my Arugula Pesto which comes together quickly while the lasagna is baking.

Ingredients: Eggplant “noodles”

3 large eggplants (about 3 lbs)

1 teaspoon Kosher salt

2 tablespoons olive oil

Ingredients: Spinach filling

1 tablespoon garlic-infused olive oil

1 cup leek greens, chopped

6 ounces baby spinach, (about 4 cups)

1/4 teaspoon each Kosher salt and black pepper

1/4 teaspoon red pepper flakes (optional)

Ingredients: Cheese filling

15 ounces lactose-free cottage cheese

1 large egg

1/4 cup chopped basil

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

Ingredients: Marinara

2 tablespoons garlic-infused olive oil

1 cup leek greens, chopped

2 teaspoons Italian seasoning

1 teaspoon Smoke n Sanity Essence of Garlic Salt (use code IBSGC15 for 15% discount)

15-ounce can or box of finely chopped tomatoes

1/2 cup water

1 bay leaf

Salt and pepper to taste

Ingredients: Lasagna

1 1/2 cups grated mozzarella

3/4 cup parmesan, grated

1/4–1/2 teaspoon chili flakes (optional)

Directions

(1) Prepare: Wash and remove long stems from spinach. Grate the cheeses. Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper.

(2) Make the Marinara: In a saucepan or frying pan with high sides, heat the garlic-infused olive oil over medium-high heat. Add the leek greens and saute until tender and bright green. Add the Italian seasoning to the bottom of the pan and let sizzle for 30 seconds. Add the tomatoes and water, then stir to combine. Add the bay leaf and Essence of Garlic Salt. Bring to a simmer, then reduce heat and let simmer until the rest of your lasagna ingredients are ready (30 minutes minimum—and longer brings out even more flavor). When finished, taste and add salt and pepper to your liking.

(3) Roast the eggplant: Slice eggplant longways into 1/2-inch thick slices and place on prepared baking pans. Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt on the other side. Let the eggplant sit (and sweat) for about 15-20 minutes while the oven gets hot. When the eggplant looks damp, pat the top side down with paper towels. Brush or spray with olive oil. Flip them. Blot with paper towels, then spray with olive oil. Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes and rotating the pans. Roast until the eggplant is golden and tender. Thinner slices cook faster so keep an eye on it and don’t let it burn. Remove from the oven and reduce oven temperature to 375 degrees F. Set aside.

(4) Make the spinach filling: While the eggplant roasts, make the spinach filling. In a large skillet, heat the oil, then add the leek greens and saute over medium heat until tender, about 3 - 4 minutes. Add the fresh spinach, lowering the heat and turning the mixture so the spinach wilts and softens. Season with salt, pepper, and chili flakes (if using), then remove from the heat and set aside.

(5) Make the cheese filling: In the bowl of your food processor add the cottage cheese. Pulse until smooth. Add the egg, basil, salt, and pepper. Pulse until smooth, scraping the sides and bottom of the bowl once or twice. Set aside.

(6) Assemble the lasagna: Spread 3/4 cup marina sauce on the bottom of a 9 x 13-inch baking dish. Add a layer of roasted eggplant (about half), overlapping a little if needed. Cover evenly with half of the cheese filling and all of the wilted spinach mixture. Sprinkle with 1/2- 3/4 cup mozzarella and 1/8 cup grated parmesan. Next add the remaining eggplant, overlapping again if needed. Pour over the remaining marinara sauce and spoon the remaining cheese filling in dollops over the top. Add the rest of the grated mozzarella and parmesan evenly over the top. Sprinkle with a few chili flakes (optional).

Make-ahead note: If you’re not going to cook the lasagna right away, put it in the refrigerator.

(7) Bake: Cover with parchment and then foil and bake at 375 degrees F for 45-50 minutes, uncover and bake 10-20 more minutes, until golden and bubbling and slightly puffed in the center.

(8) Plate and serve: Let the lasagna rest 5 minutes before serving, dot it with Arugula Pesto (optional but very delicious!)

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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