Savour the rich layers of Eggplant Lasagna, a keto masterpiece with succulent meat sauce and creamy cheese, for a luxurious mealtime treat.
Eggplant Lasagna Recipe
Eggplant Lasagna is a sumptuous low-carb feast, layered with rich cheeses and savoury Italian meat sauce, hugged by slices of tender eggplant. This keto-friendly casserole offers the comforting warmth of traditional lasagna with a wholesome twist no pasta needed! It’s as hearty and satisfying as it is nutritious. Ideal for meal prep, its flavours blossom beautifully as leftovers, promising a delightful culinary journey with every serving.
Ingredients
For the Sauce
- 24 ounces Rao’s Pasta Sauce
- 1 ½ pounds ground beef
- 1 teaspoon Italian seasoning
For Eggplant Noodles
- 2 large eggplants
- Olive oil spray
- Salt
- ½ teaspoon oregano
For Cheese Mixture
- 1. 10 ounces ricotta cheese
- 1 cup cottage cheese
- One egg
- One egg yolk
- ½ cup cooked spinach squeezed dry
- 6. 2 cups mozzarella cheese
Instructions
- Slice eggplant into ¼” slices.
- Generously cover with salt and let sit in a strainer for about 30 minutes.
- Rinse well and dab dry. Spray with olive oil spray.
- Preheat oven to 400°F.
- Place eggplant slices on a parchment-lined pan (2 pans), season with oregano, and bake for 30 minutes, flipping after 15 minutes.
- Reduce heat to 350°F for the lasagna.
Brown ground beef with Italian seasoning in a pan
- Drain fat.
- Add 2 cups pasta sauce and 1 cup water. Simmer for 15 minutes or until thickened.
- Combine ricotta cheese, cottage cheese, egg, egg yolk, and cooked spinach in a bowl.
- Set aside.
Assembly
- Place ½ cup tomato sauce in the bottom of a 9×13 baking dish. Place ⅓ of the eggplant slices over the tomato sauce. Layer ½ cheese mixture, and ½ meat mixture.
- Repeat with ⅓ eggplant, remaining cheese mixture, remaining meat mixture, and finally remaining eggplant. Cover with mozzarella cheese.
- Bake covered for 30 minutes, remove foil, and bake uncovered for an additional 15 minutes or until browned and bubbly. Cool for 15 minutes before serving.
Serving Suggestions
Make and enjoy all week and serve with
- Radish salad
- Cherry tomato salad
- Cucumber feta salad
Tips and Tricks
- No need to peel your eggplant. Use a mandolin slicer for evenly thick slices.
- The recipe mentions Rao’s as a keto-friendly, low-sugar sauce option. However, feel free to explore other brands that offer low or no added sugar.
- Opt for full-fat cheese versions to enhance flavour. You can substitute cottage cheese for ricotta in the same quantity for a cheesier, yet cost-effective option.
- While eggplant is the star, don’t shy away from introducing other low-carb vegetables into your lasagna. Zucchini, mushrooms, black olives, or even kale can add variety and nutrition.
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