Keto Eggplant Lasagna
Ingredients
Meat Sauce
Roasted Eggplant
- 20 oz Eggplant (about 1-2 depending on size; sliced lengthwise into 8 slices)
- 2 tbsp Olive oil
- Sea salt and black pepper
Cheese Filling
- 8 oz Ricotta cheese
- 1/2 cup Grated parmesan cheese
- 1 large Egg
Cheese Topping
- 2 cup Mozzarella cheese
Instructions
Roasted Eggplant
- Preheat the oven to 400°F. Line and grease a baking sheet.
- Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
- Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400°F.
Meat Sauce
-
While the eggplant is roasting, heat oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
-
Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.
Cheese Filling
- While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.
Assembly
-
Line the bottom of a 9×13 in glass or stoneware casserole dish with a single layer of roasted eggplant slices (typically 6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.
-
Bake for 10-15 minutes, until the cheese on top is melted and golden