Keto Eggplant Lasagna Rolls

Ingredients

• 2 medium Eggplant (large)
• 1 lb Ground Beef
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 28 oz Canned Crushed Tomatoes
• 1 tablespoon Italian Seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 15 oz Dairy-Free Ricotta Cheese
• 1 Egg

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Slice the 2 medium eggplants lengthwise into 1/4-inch thick slices.
3. 3Heat a large skillet over medium heat. Add the 1 lb ground beef and cook, breaking it up with a spoon, until it is browned all over. Drain off any excess fat from the skillet.
4. 4Add the 1 medium onion (diced) and 3 cloves garlic (minced) to the skillet with the beef. Sauté for 3-4 minutes, stirring often, until the onion and garlic are softened and smell fragrant.
5. 5Stir in the 28 oz canned crushed tomatoes, 1 tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring this mixture to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally. This is your meat sauce.
6. 6In a separate bowl, combine the 15 oz dairy-free ricotta cheese and 1 egg. Mix them together until they are well combined.
7. 7Spread a thin layer of the meat sauce in the bottom of a baking dish. Lay one eggplant slice flat. Spread a spoonful of the dairy-free ricotta mixture onto the eggplant slice, then add a spoonful of the meat sauce on top of that. Carefully roll up the eggplant slice, starting from one end, and place it seam-side down in the prepared baking dish. Repeat this process with all the eggplant slices, the remaining ricotta mixture, and the remaining meat sauce.
8. 8Cover the baking dish tightly with foil. Place the dish in the preheated oven and bake for 30 minutes. Then, carefully remove the foil and bake for an additional 15 minutes, or until the eggplant slices are tender when poked with a fork.
9. 9Serve the Keto Eggplant Lasagna Rolls warm.

Substitutions

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