Keto Eggplant Lasagna

Ingredients

• 2 large Eggplant
• about 450 g Ground beef
• about 425 g Ricotta cheese
• 2 cups Mozzarella cheese
• 1/2 cup Parmesan cheese
• about 680 g Tomato sauce (no sugar added)
• 1 medium Onion
• 3 cloves Garlic
• 1 large Egg
• 2 tablespoons Olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Slice eggplant into 0.635 cm thick rounds. Sprinkle with salt and let sit for 15 minutes, then pat dry.
3. 3Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute.
4. 4Add ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess grease.
5. 5Stir in tomato sauce, Italian seasoning, salt, and pepper. Simmer for 15 minutes.
6. 6In a bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper.
7. 7In a baking dish, layer eggplant slices, ricotta mixture, meat sauce, and mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of mozzarella cheese.
8. 8Bake for 35-40 minutes, or until cheese is melted and bubbly.

Related Guides