Keto Eggplant Lasagna Recipe

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:

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C).
2. 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.
3. 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:

4. Cook Ground Beef:
   • In a skillet, brown the ground beef (or Italian sausage) over medium heat. Drain excess fat if needed.
5. Add Onion and Garlic:
   • Add chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.
6. 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:

7. 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:

8. 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.
9. Add Cheese Filling:
   • Spread half of the cheese filling over the eggplant layer.
10. Repeat Layers:
    • Repeat the layers with the remaining sauce, eggplant slices, and cheese filling. Top with a final layer of shredded mozzarella cheese.
11. 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:

12. Garnish and Rest:
    • Garnish the Keto Eggplant Lasagna with fresh basil leaves. Allow it to rest for a few minutes before slicing.
13. 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.

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