Keto Eggplant Lasagna
Serves 6
20 mins prep
30 mins cook
50 mins total
This was my first time making keto lasagna! It was so good. This recipe uses eggplant in place of pasta for a low-carb alternative.
0 servings
1. Cook ground beef & seasonings in pan. When finished, add marinara and switch heat to simmer until marinara is warm. 2. Preheat oven to 400F. Slice eggplant into thin slices. Add to parchment lined baking sheet and salt heavily. Bake for 10-15 mins. 3. Mix seasonings, ricotta, Parmesan, and egg in a bowl. Set aside. 4. In a non-stick or parchment-lined 8x8 baking dish, add the first layer of eggplant. Cover with half of the meat sauce and 1/4 cup mozzarella. 5. Add the next layer of eggplant, cover with half of the ricotta & the rest of the meat sauce. 6. Add the last layer of eggplant, cover with the rest of the ricotta & the rest of the mozzarella. 7. Bake for 15 mins. Enjoy!
