Keto Eggplant Lasagna: Easy, Indulgent Comfort Food Upgrade
A delicious Keto Eggplant Lasagna featuring layers of eggplant, cheese, and meat sauce, perfect for a comforting meal.
Equipment
- Oven
- Skillet
- baking dish
Ingredients
Vegetables
- 2 medium eggplants sliced lengthwise
Meat
- 1 pound ground beef or turkey
Sauce
- 1 jar (24 oz) marinara sauce sugar-free
Cheese
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Other Ingredients
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for brushing
Instructions
Cooking Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry.
- In a skillet, brown the ground meat with garlic, salt, pepper, and Italian seasoning. Drain excess fat and stir in the marinara sauce. Set aside.
- In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese until smooth.
- Brush a baking dish with olive oil. Layer eggplant slices on the bottom, followed by half of the meat sauce, half of the ricotta mixture, and a layer of mozzarella cheese. Repeat the layers, finishing with mozzarella and remaining Parmesan on top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before slicing and serving.
Notes
This lasagna is a great low-carb alternative to traditional lasagna, with the eggplant acting as a noodle substitute.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 12gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 3mg
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