Keto Seven-Egg Veggie Lasagna
- ¾ cup cream cheese softened, or ricotta cheese
- 2 tablespoons Romano cheese or Parmesan
- ½ tablespoon parsley flakes
- ½ teaspoon garlic salt
- 4 eggs
- 1 medium zucchini
- 1 bunch spinach washed and trimmed
- 6 ounces minced ham chicken, or pork
- 3 hard-cooked eggs sliced
- ½ cup Monterey jack cheese shredded
- ¼ teaspoon basil dried
- ¼ teaspoon seasoning salt
- Place the filling ingredients into a mixing bowl and mix well with a wire whisk. Set the filling mixture aside.
- Prepare the zucchini “noodles”: Using a vegetable peeler, peel long strips of zucchini. Continue peeling the zucchini until it is down to the pithy core. Discard the core if it is mushy. Reserve the noodles for use as layers in the lasagna.
- Begin layering the lasagna: Use half of the spinach as the first layer. Place half of the zucchini noodles over the spinach. Add half of the cheese filling, spreading it evenly over the spinach layer. Sprinkle half of the meat over the cheese filling.
- For the second layer, again begin with spinach, zucchini noodles, and then the cheese filling. Sprinkle the remaining meat over the cheese filling, then place the sliced hard-cooked eggs over the meat.
- For the top: Sprinkle first the shredded cheese over the eggs, then the basil and seasoning salt.
- Bake the lasagna at 350◦F for about 35 minutes, or until the top is golden. Remove it from the oven and allow it to rest about 5 minutes before serving.
Ready To Start Your Keto Diet?
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