Best Keto Kosher Lasagna
How to Make It
Step 1
Drain the palmini noodles in a strainer. Shake off the excess water. Set aside.
Step 2
Mince garlic and set aside. Heat a medium skillet over medium-high heat until hot. Add in ½ tbsp of olive oil and swirl to coat. Add in the garlic and immediately add in the baby spinach. Stir until wilted and remove from heat. Place the spinach in a mixing bowl to cool slightly.
Step 3
Then add the cottage cheese into the garlic spinach mixture. Stir well to combine. Taste and season with a pinch of sea salt if desired. Typically, you can skip adding salt to this step since the shredded cheese tends to be salty.
Step 4
Preheat the oven to 350 F (180 C). In a 2 quart rectangular dish (11” x 7” x 2”), add a thin layer of marinara sauce. The marinara will serve as the base for the rest of the ingredients and ensure the ingredients do not stick.
Step 5
Next, add a layer of palmini noodles. Top the noodles with some of the cottage cheese mixture and ½ cup of shredded cheese. Repeat this step six more times ending with a layer of noodles. Spread the remaining marinara sauce on the noodles and top with 1 cup of shredded cheese (you should use 3 cups of shredded cheese for the layers).
Step 6
Bake the lasagna for 30 minutes or until bubbling well. Now turn the oven off and switch to broil. Broil the lasagna until the top is golden brown and delicious.
Step 7
Allow the lasagna to cool sufficiently before serving so the layers can solidify. Doing so will make it easier to cut and serve. Enjoy!
Ingredients
- Palmini Lasagna noodles – 16 oz
- Garlic – 2 clove
- Extra virgin olive oil – 0.5 tbsp
- Baby spinach – 2.5 oz
- Cottage cheese – 1.5 cup
- Marinara sauce – 1.25 cup
- Mozzarella cheese – 4 cup, shredded