Advertisements

Spinach, Cabbage and Ricotta Lasagna

I made a poll on the facebook group I admin as I needed some inspiration for my next series of posts. I added Italian, Portuguese, African and Asian as options, and Italian won by far (shame on you that do not know Portuguese cuisine and did not vote for it, tsk tsk tsk, ahahahaha.

Following that I made a list of all recipes I want to make (they will be posted interspersed with other recipes from different cuisines), and the first is this delicious lasagna. I always test my recipes before posting and I can guarantee you, that otherwise stated, all of them are original (I see so many bloggers copying recipes, with almost no changes, and never giving credit, which I find awful), and this one is no exception.

It is creamy, decadent, and I promise you will not need or crave the pasta. Even my son, that does not intend to eat low carb, loved it!

I hate to have to say this, but again, engagement is very important. I pay my site (and it is not cheap), my recipe cards, I pay the ingredients and all costs associated with my recipes. If you like my recipes, the only way I have to survive in this tough, and sometimes ugly bloggers world, is to get real, organic engagement from real people. If I do not, my blog will NEVER appear on searches, or be found by other people. Sometimes (like with the yeast bread I recently posted) I have hundreds of views, hundreds of prints (yes, we can see how many took prints, or printed/copied the recipe), and ZERO likes. The comments are always from my usual beloved “fans” like Kat, Wendy, Yvonne, Christine, Katherine, John, and a few more. I mean, you visit the site, you do like the recipe as you copy/print it, and do not leave at least a like? Show some appreciation, we recipe developers do it with love, hard work and costs, and not being rewarded with at least a like is very disheartening. Thanks, rant over!

Print

Spinach, cabbage and ricotta “lasagna”

by:

0.0 rating
  • V
  • GF
The twist on this recipe is to make it low carb/keto by replacing the pasta sheets with eggplant, roasting the eggplant first to give it an interesting taste, and to add cabagge (it does not taste like cabbage). It is so delicious that the whole family will like it
  • Difficulty:Easy
  • Prep Time:20 mins
  • Cook Time:60 mins
  • Serves:4
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 300g ricotta cheese
  • 50g grams grated parmesan or pecorino Romano
  • 50g grated (at home) mozzarella cheese
  • 150g grated cabbage
  • 100g baby spinach
  • 250ml double cream
  • salt, pepper, chili flakes and nutmeg to taste
  • 1 tsp minced garlic
  • 2 medium sized eggplants, thinly sliced
  • 1 tbsp good quality extra virgin olive oil
  • 2 tbsp olive oil
Method
  • Pre-heat the oven to 180º C
  • Arrange the eggplant slices (I sliced it longitudinal) on a baking tray and roast until soft but not crispy
  • In a pan, add the olive oil, garlic and spices and fry until fragrant
  • Add the cabbage and fry on low heat for 5 minutes,
  • Add the spinach and ricotta and mix well
  • Add the cream, and let it cook for 5 minutes, until you have a creamy (depending on the ricotta, it will have a light grainy texture) mix
  • Oil a baking baking dish and add one layer of eggplant
  • Top it with 2/3 of the ricotta mix
  • Add another layer of eggplant
  • Top with the remaining mix
  • Add the grated cheeses, sprinkle with oregano
  • Bake for 30min or until the top is golden in color and crispy
  • Before eating drizzle with 1 tbsp extra virgin (strong please) olive oil
Dig in!

Advertisements

Passionate about the ketogenic and lowcarb lifestyle, solo traveler, passionate about helping people achieve their dreams. Amateur photographer, recipe developer, creator of the famous keto perfect bread.

17 comments

  1. Lori Pickerell

    Thanks for all the beautiful recipes!!!

    Reply

    1. heelsandspices

      Thank you Lori

      Reply

  2. Andrea Heras

    Yet another masterpiece!!

    Reply

    1. heelsandspices

      😘😘

      Reply

  3. Niki Patterson

    deeelicious! yum yum yum

    Reply

    1. heelsandspices

      Thanks Nikki!!

      Reply

  4. John Koen

    Looks amazing! I can’t wait to try it!

    Reply

    1. heelsandspices

      Thanks JK

      Reply

  5. Sherrie Schwab

    I can’t wait to try your newest Italian dish and look forward for the rest of your journey through Italian cuisine. 💕

    Reply

    1. heelsandspices

      Thanks my dear

      Reply

  6. Sonia Groves

    Looking forward to cooking this. I am always after yummy keto vegetarian options.
    I am not a vegetarian but my sister is. I do all the cooking for the family, so this
    is wonderful inspiration

    Reply

    1. heelsandspices

      Thank you so much Sonia

      Reply

  7. Ann De Wit

    Looks great Dalila. I’m going to try this next week. Will keep you informed of the result. Thanks for your effort (again). Looking forward to the rest. xxx

    Reply

  8. Kelley Lehr

    I love SO many of your recipes! Thank you so much for all the time and effort you put in!

    Reply

    1. heelsandspices

      That is so nice to read Kelley!!

      Reply

  9. Ann De Wit

    Hi Dalila, we had this yesterday and I found it very good. Hubby found the ricotta and cream somewhat overpowering. The daughter didn’t like the eggplant (what is new ?) But as I am the coock…. hihihihi Thanks a lot !

    Reply

    1. heelsandspices

      You can try to skip the cream (not the ricotta) and use zucchini instead of eggplant Ann

      Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: