Keto Eggplant Lasagna

Keto Eggplant Lasagna is sure to please with its layers of roasted eggplant, beef marinara, creamy ricotta, and melted cheese. Eggplant lasagna is low in carbohydrates and healthy! It tastes a lot like conventional lasagna with melted mozzarella, creamy parmesan ricotta mix, and juicy ground beef, but eggplant works very well. The components are basic, and the methods are straightforward. Additionally, this recipe is excellent for meal planning in advance. Keto Eggplant Lasagna is naturally gluten-free and keto-friendly. It’s also a fantastic combination of protein and seasonal vegetables! This is an excellent method to explore with eggplant due to the lack of a significant flavor. It has 30g of proteins, 6g of net carbohydrates, 3g of fiber, and 9g of carbohydrates.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

• Course: Main Course
• Cuisine: Italian
• Calories: 426 kcal
• Cook time: 40 mins.
• Prep time: Twenty minutes
• Servings: 8
• Total time: 1 hour

EQUIPMENT:

• Baking sheet
• Brush
• Large skillet
• Spatula
• Bowl (small)
• Baking dish

INGREDIENTS:

ROASTED EGGPLANTS:

• 20 oz. Eggplant
• 2 tbsp. Olive oil
• ¼ tsp. Sea salt
• ¼ tsp. Black pepper

MEAT SAUCE:

• 1 tsp. Olive oil
• 2 pieces Garlic (minced)
• 1 ½ lb. Ground beef
• 1 tsp. Sea salt
• ½ tsp. Black pepper
• 1 ½ cups Marinara sauce
• 1 tbsp. Italian seasoning

CHEESE FILLING:

• 8 oz. Ricotta cheese
• ½ cup Grated parmesan cheese
• 1 large Egg

CHEESE TOPPING:

• 2 cups of mozzarella cheese

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

ROASTED EGGPLANT:

1. Turn the oven on to four hundred degrees F (two hundred four degrees C).
2. Grease a big baking sheet and line it.
3. Place the slices of eggplant in one layer on the sheet (baking).
4. Pour olive oil and rub it on each side of the eggplant.
5. Season the eggplant with pepper powder and salt for taste.
6. Bake the eggplant for fifteen to twenty minutes, or till it gets tender.
7. After it’s finished, take it out of the oven and keep it set to four hundred degrees F (two hundred four degrees C).

MEAT SAUCE:

1. Heat the oil in a big pan over medium heat while the eggplant roasts.
2. Cook the garlic for approximately one minute, or until it becomes aromatic.
3. Put the ground beef on and raise the heat to medium-high.
4. Season the meat sauce with pepper powder and salt according to preferred taste.
5. Utilize a spoon/spatula to break up the meat as it cooks until browned, approximately 10 minutes.
6. Add Italian spice and marinara sauce and stir.
7. Reduce the heat of stove to a gentle low.
8. Cook for 10 – 12 mints.

CHEESE FILLING:

1. Prepare the cheese filling while the beef sauce simmers.
2. Combine the egg, Parmesan cheese, and ricotta cheese in a small bowl.

ASSEMBLE:

1. Arrange roasted eggplant slices in a single layer (usually 4-6 slices per layer) at the bottom of a large glass baking dish.
2. Place the marinara mixture of ground meat on top. Cover with the ricotta mixture.
3. Add shredded mozzarella cheese on top. Repeat the layering process, finishing with the shredded mozzarella.
4. Bake the assembled eggplant lasagna for ten to fifteen mints, or till the upper part of cheese gets a nice golden color and gets melted.

TIPS:

• The nutritional information of this eggplant lasagna is based on the usage type of marinara sauce.
• You can meal prep for this by storing its layers separately and combining them when required.

STORAGE INFORMATION:

FRIDGE:

• Stock up the remaining eggplant lasagna for up to three or four days in a sealed container.

FREEZER:

• Lasagna with eggplant freezes well for up to three months. Prepare the casserole in advance, omit the final baking step, and then freeze it.
• It’s okay to freeze any leftovers after baking as well. If possible, thaw overnight in the fridge before heating.
• It takes a lot of time to heat through, but baking from frozen does work.

REHEAT:

• A higher temperature will cause the cheese to become too dark, so I suggest reheating it in the oven at three hundred degrees F. additionally, you may use the microwave to reheat individual servings.

SERVING SUGGESTION:

One of my favorite things about eggplant lasagna is that it can easily be eaten as a whole dinner on its own! However, if you’d like to add anything more, try it with:

• Caprese salad
• Zucchini noodle salad
• Keto dinner rolls
• Cucumber soup

FAQs:

How we can store this eggplant lasagna?

• Put the eggplant lasagna in the sealed container and store the container for three to four (3-4) days in the fridge and for three (3) months in the freezer.

What we can serve with this eggplant lasagna?

• Eggplant lasagna is a whole meal in itself, but you can have this with keto dinner rolls, and cucumber soup.

Is this eggplant lasagna low in carbs?

• This eggplant lasagna just contains 9g of carbs, 6g of net carbs, 3g of fiber, & 30g of proteins.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Total Carbs: 9g
Calories: 426
Net Carbs: 6g
Fat: 30g
Fiber: 3g
Protein: 30g