Vegetarian Keto Lasagna with Mushroom Ragu
Ingredients
The noodles
The ragu
-
1
pound
mushrooms
-
3
cloves
garlic
-
½
teaspoon
dried basil
-
1 ½
cups
Marinara Sauce
The cheese mixture
-
15
oz
whole milk ricotta cheese
-
3
cups
grated mozzarella cheese
-
½
cup
Parmesan cheese
-
1
large
egg
The cooking ingredients
Instructions
- Preheat the oven to 400°F.
- Prepare the eggplant by slicing it into ¼ inch thick slices and baking them for 6-8 minutes per side.
- In a food processor, chop the mushrooms and sauté them with garlic in olive oil until moisture is removed.
- Add marinara sauce and dried basil to the mushrooms and simmer until thickened.
- In a bowl, mix ricotta cheese with the beaten egg, mozzarella, and Parmesan cheese.
- Layer the lasagna by spreading sauce in the bottom of the pan, followed by eggplant slices, ricotta mixture, and mushroom ragu. Repeat layers and top with remaining cheeses.
- Cover the lasagna 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 cutting into pieces and serving.
Nutrition Facts (estimated)
Servings
8
Calories
347
Total fat
24.64g
Total carbohydrates
11g
Total protein
21.55g
Sodium
523mg
Cholesterol
89mg
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