Description
This delicious Keto Eggplant Lasagna is a low-carb twist on the classic Italian dish, replacing traditional pasta with layers of roasted eggplant.
Ingredients
Scale
- 2 large eggplants, sliced
- 1 pound ground beef
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and sprinkle them with salt. Let them sit for 30 minutes to draw out moisture.
- Pat the eggplant slices dry with paper towels, then roast them in the oven for about 20 minutes until tender.
- In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the marinara sauce and spices to the beef and stir until combined.
- In a baking dish, layer the eggplant, ricotta cheese, beef mixture, and mozzarella cheese, repeating the layers as needed.
- Top with additional mozzarella cheese.
- Bake for 30-35 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- This dish can be made ahead of time and refrigerated.
- For a vegetarian version, substitute ground beef with mushrooms or lentils.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg