Keto Eggplant Lasagna with Meat Sauce
Ingredients
The eggplant
-
1 ½
pounds
eggplant
-
3
tablespoons
olive oil
The meat sauce
-
2
cloves
garlic
-
1
pound
lean ground beef
-
1
teaspoon
Better Than Bouillon Beef Base
-
½
teaspoon
dried basil
-
1 ½
cups
Keto Tomato Sauce (or low carb Marinara)
The cheese mixture
-
15
oz
whole milk ricotta cheese
-
1
large
egg
-
3
cups
mozzarella cheese
-
½
cup
grated Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- Prepare the eggplant by cutting off the ends and slicing it into 8 slices about ¼ inch thick.
- Grease two large cookie sheets with 1 tablespoon of olive oil each and lay 4 slices of eggplant per sheet.
- Bake the eggplant for 6-8 minutes on each side and set aside.
- In a medium sauté pan, sauté sliced garlic in 1 tablespoon of olive oil until softened.
- Add the ground beef, cooking until browned, then stir in the Marinara sauce, beef base, and dried basil. Simmer until thickened and cool.
- In a bowl, mix the ricotta cheese with the egg, then stir in 1 ½ cups of mozzarella and ⅓ cup of Parmesan cheese.
- In a lasagna pan, spread ½ cup of sauce, layer with 4 slices of eggplant, half of the ricotta mixture, and half of the meat sauce. Repeat the layers.
- Top with remaining mozzarella and Parmesan cheese.
- Cover with parchment paper and foil, then bake at 375°F for 30 minutes covered and 10 minutes uncovered.
- Let the lasagna rest for 10-15 minutes before cutting into 8 pieces.
Nutrition Facts (estimated)
Servings
8
Calories
410
Total fat
28.33g
Total carbohydrates
8.85g
Total protein
29.55g
Sodium
696mg
Cholesterol
132mg
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