Keto Lasagna with Eggplant Sheets
This Keto Lasagna replaces traditional pasta with thin slices of eggplant, layering them with a rich meat sauce, creamy ricotta, and melted mozzarella. It’s a comforting and satisfying dish that fits perfectly into a keto lifestyle.
Ingredients for 2 servings
- Eggplant
- Ground beef
- Ricotta cheese
- Mozzarella (Shredded)
- 2 tbsp Parmesan cheese (Grated)
- Marinara sauce
- 1 tbsp Olive oil
- Garlic Cloves (Minced)
- 0.5 cup Onions (Chopped)
- Eggs (1/2 large (or 1 small))
- Salt & pepper to taste
- Italian seasoning
- Fresh Basil Leaves (For garnish)
Nutrition
- Protein: 20% (66g / 2.3oz)
- Fat: 68% (102g / 3.6oz)
- Net carbs: 12% (41g / 1.4oz)
- KCal: 1400
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Eggplant: Brush eggplant slices with olive oil and season with salt and pepper. Arrange on a baking sheet and bake for 10-15 minutes until just tender. Set aside to cool.
Cook Meat Sauce: In a skillet, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, sauté until softened. Add ground beef, breaking it up with a spoon, and cook until browned. Stir in marinara sauce and Italian seasoning, simmer for 10 minutes. Season with salt and pepper to taste.
Mix Cheese: In a bowl, combine ricotta cheese, Parmesan, egg, and a pinch of salt and pepper. Mix well.
Assemble Lasagna: In a baking dish, spread a thin layer of meat sauce. Layer eggplant slices over the sauce, then spread a layer of the ricotta mixture, and sprinkle with mozzarella. Repeat the layers, finishing with a layer of mozzarella on top.
Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Garnish and Serve: Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil and additional grated Parmesan.