Vegetarian Keto Lasagna with Mushroom Ragu
Ingredients
-
1
large
eggplant
-
3
tablespoons
olive oil
-
1
pound
mushrooms
-
3
cloves
garlic
-
½
teaspoon
dried basil
-
1 ½
cups
Marinara Sauce
-
15
oz
whole milk ricotta cheese
-
3
cups
grated mozzarella cheese
-
½
cup
Parmesan cheese
-
1
large
egg
Instructions
- Preheat the oven to 400°F.
- Prepare the eggplant by slicing it into ¼ inch thick slices and bake for 6-8 minutes per side.
- In a food processor, chop the mushrooms and sauté with garlic in olive oil until moisture is removed.
- Add Marinara sauce and dried basil to the mushrooms and simmer until the sauce thickens.
- In a bowl, mix ricotta cheese with the beaten egg, mozzarella, and Parmesan cheese.
- Layer the lasagna by spreading sauce, eggplant, ricotta mixture, and mushroom ragu, then repeat layers.
- Top with remaining mozzarella and Parmesan cheese.
- Cover with parchment and foil, bake at 375°F for 30 minutes, then uncover and bake for an additional 10 minutes.
- Let the lasagna rest for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
347
Total fat
25g
Total carbohydrates
11g
Total protein
21g
Sodium
523mg
Cholesterol
89mg
You might also like