Let's get right down to it. NOTHING replaces a hearty and delicious carb-filled plate of lasagna smothered with cheese and sauce. The kind of dish that makes you just want to curl up with it and fall asleep while eating the entire tray.
Being keto, Clara and I are always finding ways to enjoy the foods we love without sacrificing flavour and depth.
That's why we came up with our version of Keto Eggplant Lasagna. A delectable way to enjoy lasagna without overloading on carbs. It's really quite fabulous. Even our harshest critics seem to love it!
INGREDIENTS
1 large eggplant
6 cups Your own favourite hearty tomato meat sauce
2 cups full fat ricotta cheese
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
8 small fresh basil leaves, chopped
1 tbsp dried oregano
3 broccoli crowns (optional)
Preheat oven to 400°
Line a baking sheet with aluminum foil.
Cut ends off eggplants and slice lengthwise in ¼ inch slices.
You should end up with about 10 slices total.
Brush each slice of eggplant with olive oil on both sides and sprinkle with a little salt and pepper.
Bake about 7 minutes each side.
In a large mixing bowl, combine ricotta, Parmesan and basil.
Mix until all ingredients are well incorporated.
Pour 2 cups of sauce into the bottom of an 8×13 baking dish.
Spread into an even layer.
On top of the sauce, layer half of the eggplant slices.
Layer on half of the ricotta mixture, spreading evenly across the entire dish.
Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
Pour 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.
Layer the remaining eggplant on top of the sauce.
Layer second half of the ricotta mixture, spreading evenly across the entire dish. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
Pour remaining 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.
Sprinkle remaining 1 cup of mozzarella cheese evenly across the entire dish.
Sprinkle oregano on top of cheese.
Cover with foil and bake for 30 minutes.
Remove foil and broil on high 5-8 minutes.
Let stand 15 minutes before cutting.
Buon Apetito!