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Keto Eggplant Lasagna: 5 Secrets for Irresistible Flavor

Keto Eggplant Lasagna
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A delicious low-carb alternative to traditional lasagna using eggplant.

Ingredients

Scale
  • 2 medium eggplants, sliced
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
  3. In a skillet, heat olive oil over medium heat. Cook the onion and garlic until soft.
  4. Add ground beef to the skillet and cook until browned. Drain excess fat.
  5. Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
  6. Rinse the eggplant slices and pat dry.
  7. In a baking dish, layer eggplant, meat sauce, ricotta, and mozzarella. Repeat layers.
  8. Top with remaining mozzarella and Parmesan cheese.
  9. Bake for 30-35 minutes until cheese is bubbly and golden.
  10. Let it cool for 10 minutes before serving.

Notes

  • Ensure eggplant is well-salted to remove bitterness.
  • Feel free to add other vegetables like spinach or mushrooms.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://dawiy.com/keto-eggplant-lasagna-delicious-low-carb-recipe/