Description
A delicious low-carb lasagna made with eggplant instead of pasta, perfect for those following a keto diet.
Ingredients
Scale
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Prepare the eggplant by sprinkling the slices with salt and letting them sit for 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
- In a large skillet, heat olive oil over medium heat. Add the ground beef or sausage, onion, and garlic. Cook until the meat is browned and the onion is translucent, about 5-7 minutes.
- Stir in the crushed tomatoes, oregano, basil, black pepper, and red pepper flakes. Simmer for 10-15 minutes, allowing the flavors to meld.
- In a bowl, combine ricotta cheese, egg, and a pinch of salt. Mix until smooth.
- In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer half of the eggplant slices over the sauce, followed by half of the ricotta mixture, half of the remaining meat sauce, and one cup of mozzarella cheese. Repeat the layers, finishing with the remaining mozzarella and Parmesan cheese on top.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing and serving.
Notes
- For added flavor, mix in some chopped spinach or mushrooms with the meat sauce.
- If you prefer a vegetarian option, substitute the meat with sautéed vegetables like zucchini, bell peppers, and mushrooms.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg