Keto Eggplant Lasagna
Serves
8
Prep Time
20 minutes
Cook Time
60 minutes
Ingredients
For the lasagna:
2 large eggplants (aubergines)
2 tbsp extra virgin olive oil
2 cups (500 g) full-fat ricotta cheese
1 cup (100 g) Parmesan cheese, shredded
10 fresh basil leaves, chopped
2 cups (150 g) mozzarella cheese, shredded
1 tbsp dried oregano
salt and pepper, to taste
2 large eggplants (aubergines)
2 tbsp extra virgin olive oil
2 cups (500 g) full-fat ricotta cheese
1 cup (100 g) Parmesan cheese, shredded
10 fresh basil leaves, chopped
2 cups (150 g) mozzarella cheese, shredded
1 tbsp dried oregano
salt and pepper, to taste
For the meat sauce:
1 lb (450 g) 5% lean ground minced beef
1 onion, diced
2 cloves garlic, minced
1 tsp sea salt
2 x 14 oz (400 g) cans whole tomatoes, with liquid
4 tbsp tomato paste (puree)
1 tsp dried oregano
1 tsp dried basil
½ tsp garlic powder
½ tsp onion powder
¼ tsp chili flakes
salt and pepper, to taste
1 lb (450 g) 5% lean ground minced beef
1 onion, diced
2 cloves garlic, minced
1 tsp sea salt
2 x 14 oz (400 g) cans whole tomatoes, with liquid
4 tbsp tomato paste (puree)
1 tsp dried oregano
1 tsp dried basil
½ tsp garlic powder
½ tsp onion powder
¼ tsp chili flakes
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
390
Fats
25 g
Protein
27 g
Carbs
14 g
Instructions
-
For the sauce:
Place large pot or saucepan over medium-high heat and cook beef until brown. Drain off any excess fat from meat. Add in onion, garlic, and 1 teaspoon sea salt. Continue cooking for 3 to 4 minutes, until onion has softened.
Next, add in tomatoes and break up with spatula. Mix in tomato paste, oregano, basil, garlic powder, onion powder, and red pepper flakes. Season to taste with salt and pepper.
Reduce heat to low and simmer uncovered for about 30 minutes, until sauce has reduced. -
For the lasagna:
Preheat oven to 400°F (200°C) and lightly grease 8 x 13 in (20 x 33 cm) baking dish with extra virgin olive oil.
Cut ends off eggplants and slice lengthwise in ¼ inch slices.
Brush each eggplant slice with olive oil, season with salt and pepper, and place on baking sheet lined with parchment paper. Bake in oven for 6 to 7 minutes on each side.
In large bowl, combine ricotta, Parmesan, and basil.
Pour 2 cups of meat sauce into bottom of oiled baking dish, then place half of eggplant slices in layer over sauce. Spread half of ricotta mixture and ½ cup of mozzarella cheese over eggplant.
Repeat layering process with remaining eggplant, ricotta mixture, and another ½ cup mozzarella cheese.
Layer remaining 2 cups sauce, 1 cup mozzarella cheese, and oregano. Cover with tin foil and bake in oven for 30 minutes.
Remove foil and broil on high for another 5 to 8 minutes, until cheese is golden on top. Remove dish from oven and let rest for 15 minutes before cutting.