Low-Carb Spinach Lasagna Recipe

About this recipe

A diabetic-friendly twist on classic lasagna, featuring layers of spinach, cottage cheese, and a rich tomato sauce. Perfect for a satisfying and healthy dinner.

Ingredients

• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 100 g Old Hill Parmesan Cheese
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 200 g Hommade Tomato Puree
• 250 g Small-Purple Brinjal (Baingan)
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 250 g Spinach - Chopped

Instructions

1. 1. In a large skillet, brown 500 g of ground turkey with 2 minced garlic cloves and 1/2 diced onion over medium heat until fully cooked, about 8-10 minutes.
2. 2. Add 1 tsp dried oregano and 500 ml of tomato puree to the skillet. Stir well and let the mixture simmer for 15 minutes.
3. 3. Cook 2 brinjal in boiling water with a drizzle of olive oil to prevent sticking. Once cooked, drain and rinse with cold water.
4. 4. In a separate pan, sauté 200 g of fresh spinach until wilted, about 3-4 minutes. Drain any excess liquid.
5. 5. In a mixing bowl, combine 400 g of ricotta cheese, 1 beaten egg, and 1/2 cup grated Parmesan cheese.
6. 6. Preheat the oven to 180°C (350°F). In a baking dish, layer the tomato sauce mixture, lasagna noodles, spinach, and cottage cheese mixture. Repeat layers until all ingredients are used, finishing with 1 cup shredded mozzarella cheese on top.
7. 7. Bake the lasagna in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Let it cool for 5 minutes before serving.