Spinach Lasagna

Method

1. Preheat oven to 170C.
2. Lightly spray a square 20 cm baking dish, with olive oil cooking spray.
3. Defrost the spinach in the microwave.
4. Drain thoroughly by transferring the thawed spinach to a colander and pressing on it repeatedly with the back of a large spoon to extract as much liquid as possible.
5. Heat the olive oil in a large skillet over medium-high heat, about 3 minutes.
6. Add the beef, the onion and ½ teaspoon kosher salt, using a wooden spoon to stir and to break up the ground beef into small chunks. Cook, stirring often, about 7 minutes, or until onion is soft and
meat is browned.
7. Add the garlic and cook, stirring, 30 seconds, then mix in the marinara sauce. Turn off heat.
8. Place the cream cheese in a medium microwave-safe bowl and heat for 40 seconds to soften. With a fork, stir until smooth and creamy. Add the egg, the black pepper the remaining ½ teaspoon
kosher salt and use a wire whisk to whisk until smooth. With a spatula, add the drained spinach and mix to blend everything together.
9. Spread the spinach mixture evenly in the bottom of the prepared baking dish. Top with the meat mixture. Evenly sprinkle the mozzarella and the Parmesan on top.
10. Bake 30 minutes, until cheese is bubbly and lightly browned.
11. Let stand ten minutes before cutting and serving.

Comments:

Keto, low carb, gluten free.
Serve with a crisp salad, and great as leftovers for lunch.
To make this fodmap friendly swap cream cheese to lactose free, remove the onion and garlic and use a garlic and onion infused olive oil.