Keto eggplant Lasagna

Keto eggplant Lasagna

Low carb but high on the deliciousness factor
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1
Calories 390 kcal

Ingredients
  

For the lasagna

  • 2 large eggplant
  • 2 tbsp olive oil
  • 2 cup full fat ricotta cheese
  • 1 cup Parmesan cheese, shredded
  • 10 fresh basil leaves, chopped
  • 2 cup mozzarella cheese, shredded
  • 1 tbsp dried oregano
  • salt & pepper

For the meat sauce

  • 450 g ground (minced) beef (5% fat)
  • 1 onion, diced
  • 2 cloves garlic, minced 
  • 1 tbsp sea salt
  • 400 g cans whole tomatoes, with liquid
  • 4 tbsp tomato paste (puree) 
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ¼ tbsp chili flakes
  • salt & pepper

Instructions
 

What you need to do

    For the sauce

    • Place a large pot/saucepan over medium-high heat, and cook the beef until brown. Drain off any excess fat from the meat and add in the onion, garlic and 1 teaspoon of sea salt. Continue to cook for another 3-4 minutes until the onion has softened. Next, add in the tomatoes and break them up with a spatula. Mix in the tomato paste, oregano, basil, garlic powder, onion powder, and red pepper flakes. Season to taste with salt and pepper. Reduce the heat to low and simmer uncovered for around 30 minutes until the sauce has reduced.

    For the lasagna

    • Preheat the oven to 400°F (200°C) and lightly grease an 8x13 inch (20x33cm) baking dish with oil. Cut the ends off the eggplants and slice lengthwise in ¼ inch slices (approximately 10 slices in total). Brush each slice of eggplant with olive oil, season with salt and pepper and place on a baking sheet lined with baking parchment. Bake in the oven for 6-7 minutes on each side.  In a large bowl, combine the ricotta, Parmesan and basil.  Pour 2 cups of the meat sauce into the bottom of the oiled baking dish, then place half the slices of eggplant in a layer over the top. Spread over half of the ricotta mixture and ½ cup of mozzarella cheese.  Repeat the process layering the remaining eggplant, ricotta mixture and another ½ cup of mozzarella cheese.  Finally, layer the 2 remaining cups of sauce and 1 cup of mozzarella cheese and oregano. Cover with tin foil and bake in the oven for 30 minutes.   Remove the foil and broil (grill) on high for another 5-8 minutes until the cheese is golden on top. Remove the dish from the oven and allow it to stand for 15 minutes before cutting.

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