Recipe For Keto Eggplant Lasagna

Easiest Keto Eggplant Lasagna Recipe Low Carb

WEBJan 30, 2022 · Let the slices sit for 30-60 minutes as the water starts coming out and puddling up on top. Preheat the oven to 400 degrees. …

1. Cut the ends off the eggplant and throw them away. Stand the eggplant up tall, and cut the eggplant into about ¼-⅓” thick slices. You want them to resemble lasagna noodles.
2. Place the eggplant slices onto a baking sheet and sprinkle salt on both sides. Let sit for 30-60 minutes. This step is crucial. The salt will pull out the water from the eggplant so you don’t end up with a watery lasagna. Once time is up, wipe the eggplant slices very well with a paper towel to remove any moisture.
3. Preheat the oven to 400 degrees.
4. Lightly oil a baking sheet with olive oil. Place the eggplant slices onto the oiled baking sheet. Brush the top of the eggplant with olive oil. Roast them in the oven for 10-12 minutes until the eggplant softens and becomes pliable.

Preview

See Also: Egg Recipes, Keto RecipesShow details

Keto Eggplant Lasagna with Meat Sauce Low Carb …

WEBMay 24, 2020 · Bake (Preheat oven to 375 F) Place a piece of parchment over the lasagna to prevent the acid in the sauce from reacting with the …

1. Cut off a thin slice from the bottom and cut off the top. (I angle the knife under the leaves and cut them off, exposing more of the eggplant to decrease waste.) Place the eggplant standing up on the cutting board, holding the top with the fingers of one hand. Carefully cut the eggplant from top to base with a slight sawing motion, starting at the side of the eggplant. You want 8 slices about 1/4 inch thick.
2. While the eggplant cooks, slice the garlic and put it in a medium saute pan. Add 1 tbsp olive oil, turn the heat to medium and saute the garlic until slightly softened and the oil is flavored. Add the ground beef and cook breaking it up into small pieces. When cooked through, add 1 cup Marinara sauce, beef base, and dried basil. Stir and simmer until the sauce thickens. Then cool.
3. While the sauce simmers, scoop the ricotta cheese into a 4 cup bowl. Add the egg and stir with a fork to combine. Stir in 1 ½ cup of mozzarella cheese and ⅓ cup parmesan cheese.
4. Spread 1/2 cup sauce in the bottom of the lasagna pan, then add 4 slices of eggplant. Spread the half the ricotta cheese mixture over the eggplant. Spoon and spread half the meat sauce over the ricotta cheese. Repeat the layers and top with remaining mozzarella and Parmesan cheese.

Preview

See Also: Egg Recipes, Keto RecipesShow details