Low carbohydrate diet

Roasted Vegetable and Spinach Pesto

This vegan lasagna-style pesto will certainly be a tasty end to your day. It is sure to satiate your hunger pangs.


•    6 organic large eggs

•    2 medium eggplants

•    10 ounce of fresh spinach

•    1 cup of marinara sauce

•    1½ cup of feta cheese

•    ½ cup of parmesan cheese

•    1 cup of mozzarella cheese

•    ¼ cup of melted butter

•    ½ tsp of salt


•    Preheat the oven to 400 °F.

•    Cut the eggplant into ½ inch slices, and place on a baking sheet.

•    Pour the melted butter over the eggplant slices, and season with salt.

•    Bake in the oven for 20 minutes. When done cooking, remove from oven and place aside.  Lower the oven temperature to 350 °F.

•    Blanch the fresh spinach, remembering to place in cold water after cooking.  Strain the leaves from the water, and press the spinach to remove any excess liquid.

•    Crack one egg and add to a separate bowl.  Season with a pinch of salt.

•    Pour it into a hot pan that has been greased with melted butter and swirl it around so as to create a very thin layer of cooked egg. Cook it for a minute or so until you feel that the top has firmed.

•    Now place it on a plate and repeat the process with the remaining eggs.

•    Begin assembling the lasagna by first stacking two of the cooked eggs on a plate.

•    Spread 1/3 of the marinara sauce on the top of the stacked eggs, and then add 1/3 of the eggplant slices.

•    Now, add ½ of the mozzarella cheese, ½ of the spinach, and ½ of the feta cheese. Then top it with 2 more layers of cooked egg.

•    Repeat the layering process, ending with the last 2 layers of cooked egg on top.

•    Then add the remaining 1/3 marinara and 1/3 eggplants to top off the lasagna.

•    Bake it for 25 minutes.

•    Set aside to cool.

•    Serve.