Keto Eggplant Lasagna with Meat Sauce
Ingredients
-
1 ½
pounds
eggplant
-
3
tablespoons
olive oil
-
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
-
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 ¼ inch thick slices.
- Grease two large cookie sheets with olive oil and bake the eggplant slices for 6-8 minutes on each side.
- In a medium sauté pan, sauté the garlic in olive oil until softened, then add the ground beef and cook until browned.
- Stir in the marinara sauce, beef base, and dried basil, then simmer until thickened.
- In a bowl, mix the ricotta cheese with the egg, then stir in mozzarella and Parmesan cheese.
- In a lasagna pan, spread a thin layer of sauce, followed by a layer of eggplant, then the ricotta mixture, and meat sauce. Repeat the layers.
- Top with remaining mozzarella and Parmesan cheese.
- Cover with parchment and foil, then bake at 375°F for 30 minutes covered, followed by 10 minutes uncovered.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
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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