Serves a Crowd

Keto Eggplant Lasagna

by:
July 25, 2024
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Keto Eggplant Lasagna
Photo by Kevs
  • Prep time 30 hours
  • Cook time 45 hours
  • Serves 6-8
Author Notes

This Keto Eggplant Lasagna is a delicious, low-carb twist on the classic Italian dish. Layers of tender, roasted eggplant slices replace traditional pasta, while a rich, meaty tomato sauce and creamy ricotta cheese bring all the flavors you love. Topped with gooey melted mozzarella and Parmesan, this satisfying lasagna is perfect for anyone following a ketogenic diet or looking for a healthier comfort food option. Enjoy the taste of freshly baked lasagna without the carbs!

If you're interested in more recipes like these checkout my e-book https://ketorecipesfromkevs.com/Free-Keto-Book —Kevs

What You'll Need
Ingredients
  • 2 Medium egg plant
  • 450 grams Ground beef
  • 1 Onion, finely chopped
  • 2 Gloves Garlic, chopped
  • 400 grams canned crushed tomatoes
  • 1 cup Tomato sauce
  • 1 teaspoon Dried basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 cup Ricotta cheese
  • 1 1/2 cups Shredded mozarella cheese
  • 1/2 cup Grated parmesan cheese
  • 2 tablespoons Olive Oil
Directions
  1. Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick slices.
  2. Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
  3. Brush slices with olive oil and season with salt and pepper.
  4. Arrange on a baking sheet and bake for 20-25 minutes, flipping halfway. Set aside.
  5. In a skillet, heat olive oil over medium heat. Cook onion for 5 minutes until softened.
  6. Add garlic and cook for 1 minute.
  7. Add ground beef, cook until browned.
  8. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 10-15 minutes. Remove from heat.
  9. Lower oven temperature to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of meat sauce.
  10. Add a layer of baked eggplant slices.
  11. Spread half the ricotta cheese over the eggplant.
  12. Add a layer of meat sauce and sprinkle with 1/2 cup mozzarella.
  13. Repeat layers, finishing with mozzarella and Parmesan on top.
  14. Cover with aluminum foil and bake for 25 minutes.
  15. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.
  16. Let cool for 10 minutes before slicing and serving and enjoy!
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