How To Make Keto Eggplant Lasagna Recipe
A delicious low-carb twist on traditional lasagna, featuring layers of tender eggplant, rich tomato sauce, and creamy ricotta cheese.
Serves:
Ingredients
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/4 cup of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 pound of ground beef
- 1 cup of tomato sauce
- 1/4 cup of grated Parmesan cheese
- 1 cup of ricotta cheese
- 1/4 cup of chopped fresh basil
- 1/4 teaspoon of garlic powder
- 1/2 cup of shredded mozzarella cheese
Instructions
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Preheat oven to 400°F.
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Brush eggplant slices with olive oil and season with salt and pepper. Arrange on a baking sheet and roast for 15-20 minutes until tender.
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In a skillet, brown ground beef until cooked through. Drain any excess fat and add tomato sauce to the skillet, stirring to combine.
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In a small mixing bowl, combine Parmesan cheese, ricotta cheese, basil, and garlic powder.
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In an 8×8 inch baking dish, spread a layer of the meat sauce. Top with a layer of eggplant slices and a layer of the ricotta mixture. Repeat layers until all ingredients are used, ending with a layer of meat sauce.
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Sprinkle shredded mozzarella cheese over the top of the lasagna.
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Cover baking dish with foil and bake for 20-25 minutes.
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Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
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Let cool for 5 minutes before serving.
Nutrition
- Calories : 494kcal
- Total Fat : 38g
- Saturated Fat : 14g
- Cholesterol : 141mg
- Sodium : 878mg
- Total Carbohydrates : 12g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 27g
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