Keto Eggplant Lasagna
This Keto Eggplant Lasagna is a delicious low-carb alternative to traditional lasagna. It's packed with flavor and perfect for anyone following a ketogenic diet.
Ingredients
- 2 medium eggplants, sliced lengthwise
- 1 pound ground beef
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Place the eggplant slices on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for 15 minutes, then remove and set aside.
- In a skillet, brown the ground beef over medium heat. Add the garlic, oregano, basil, salt, and pepper. Stir in the marinara sauce and simmer for 5 minutes.
- In a separate bowl, mix the ricotta cheese with half of the mozzarella and half of the parmesan.
- Layer the ingredients in a baking dish starting with the marinara and beef mixture, followed by a layer of roasted eggplant, and a layer of the cheese mixture. Repeat the layers, finishing with a layer of marinara and beef on top. Sprinkle the remaining mozzarella and parmesan on top.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 10g
- Protein
- 25g
- Fat
- 20g
Supplies
Baking sheet Baking dish Foil
Tools
Skillet Bowl Brush
Serving suggestions
Serve the Keto Eggplant Lasagna with a side salad and a sprinkle of fresh basil on top.
Tips & tricks
For a vegetarian option, substitute the ground beef with sautéed mushrooms and spinach.
Cost
$15