Keto Eggplant Lasagna
Ingredients:
For the Eggplant Layers:
- 2 large eggplants, thinly sliced lengthwise
- Olive oil for brushing
- Salt and black pepper to taste
For the Meat Sauce:
- 1 pound ground beef or Italian sausage
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
For the Cheese Filling:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh basil, chopped
- Salt and black pepper to taste
For Assembly:
- 1 cup shredded mozzarella cheese (for topping)
- Fresh basil leaves (for garnish)
Instructions:
Prepare the Eggplant:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Slice Eggplant:
- Slice the eggplants lengthwise into thin slices. Brush each slice with olive oil and sprinkle with salt and black pepper. Arrange the slices on baking sheets.
- Roast Eggplant:
- Roast the eggplant slices in the preheated oven for about 15-20 minutes or until they are softened. Remove from the oven and set aside.
Make the Meat Sauce:
- Cook Ground Beef:
- In a skillet, brown the ground beef (or Italian sausage) over medium heat. Drain excess fat if needed.
- Add Onion and Garlic:
- Add chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.
- Add Tomatoes and Seasoning:
- Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, dried thyme, salt, and black pepper. Simmer for 10-15 minutes to allow the flavors to meld.
Prepare the Cheese Filling:
- Combine Cheese Filling:
- In a bowl, combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, a large egg, chopped fresh basil, salt, and black pepper. Mix well.
Assemble the Lasagna:
- Layer Eggplant and Sauce:
- In a baking dish, spread a thin layer of the meat sauce. Place a layer of roasted eggplant slices over the sauce.
- Add Cheese Filling:
- Spread half of the cheese filling over the eggplant layer.
- Repeat Layers:
- Repeat the layers with the remaining sauce, eggplant slices, and cheese filling. Top with a final layer of shredded mozzarella cheese.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Then, uncover and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
Serve:
- Garnish and Rest:
- Garnish the Keto Eggplant Lasagna with fresh basil leaves. Allow it to rest for a few minutes before slicing.
- Serve Warm:
- Serve warm slices of Keto Eggplant Lasagna. Enjoy your low-carb alternative to traditional lasagna!
Notes:
- Eggplant Slicing: Ensure that the eggplant slices are thin to allow for even cooking and layering.
- Customization: Feel free to add more herbs, spices, or your favorite keto-friendly vegetables to the meat sauce.
This Keto Eggplant Lasagna is a satisfying and flavorful low-carb option that captures the essence of traditional lasagna without the pasta. The layers of roasted eggplant, savory meat sauce, and cheesy filling create a delicious and comforting dish.