Directions: |
Directions:Roasted Eggplant
Preheat the oven to 400 degrees F (204 degrees C). Line and grease a baking sheet.
Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).
Meat Sauce
While the eggplant is roasting, heat oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.
Cheese Filling
While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.
Assembly
Line the bottom of a 9x13 in (23x33 cm) glass or stoneware casserole dish with a single layer of roasted eggplant slices (typically 6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.
Bake for 10-15 minutes, until the cheese on top is melted and golden. |
Personal
Notes: |
Personal
Notes: Nutrition info is based on 85/15 ground beef and will also vary depending on which marinara sauce you use.
For "saucier" lasagna, increase marinara to 2 cups instead of 1 1/2.
For prettier lasagna, you can use two eggplants instead of one, and only use the center cut slices.
Serving size: 1/8 of entire recipe
Calories 426
Fat 30g
Protein 30g
Total Carbs 9g
Net Carbs 6g
Fiber 3g
Sugar 4g
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This recipe for KETO EGGPLANT LASAGNA is from