Low Carb Meat Sauce. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5-7 minutes or until soft and translucent, stirring frequently.
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You need at least eight, ¼ inch slices. Then, roast the eggplant in the oven on well-oiled sheet pans, for 6-8 minutes per side before layering in the pan. The ricotta cheese is my favorite layer in keto lasagna recipes. It’s traditional to mix a beaten egg into the ricotta cheese.
Preheat oven to 400°F. Place eggplant slices on a parchment lined pan (2 pans), season with oregano, and bake 30 minutes, flipping after 15 minutes. Reduce heat to 350°F for the lasagna.
Ricotta Cheese Layer. Since we’re already pushing lasagna boundaries by making this Eggplant Lasagna without noodles, for the cheese layer I stuck with a classic eggplant lasagna recipe formula. This recipe uses ricotta cheese mixed with an egg and Parmesan.
When the low carb eggplant lasagna comes out of the oven, let it rest for a few minutes to set up. Storing:The best way to store your leftover eggplant lasagna, is to place it in an airtight container which will keep it fresh for about 5 days. Reheating: Can be done in the oven or the microwave.