Keto Eggplant Lasagna

A delicious keto eggplant lasagna to make for a simple dinner. Eggplant slices are used instead of noodles and spinach is added for a little more veggie.

Course Main Course

Cuisine Italian

Keyword eggplant lasagna, keto eggplant lasagna, low carb eggplant lasagna

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 547kcal

Ingredients

1 medium eggplant
1 ½ pounds ground sausage or lean ground beef
1 clove garlic minced
14.5 ounces diced tomatoes
8 ounces tomato sauce
6 ounces tomato paste
2 teaspoons dried basil or 2 tablespoons fresh basil
1 teaspoon salt
1 tablespoons extra virgin olive oil
20 ounces frozen chopped spinach cooked and drained
2 large eggs
2 ½ cups ricotta
2 cups mozzarella grated
¾ cup Parmesan grated
Salt and ground black pepper to taste

Instructions

If using the optional eggplant layer, they need to be roasted first in a 400 degree oven.
Slice eggplants lengthwise about ¾ inch thick.
Brush both sides of slices with oil and season with salt and pepper.
Roast until soft and golden, about 25 minutes, turning each slice halfway through cooking time.
Cook sausage or beef in skillet with garlic until browned then drain off any grease.
Add canned tomatoes, sauce, tomato paste and sauce.
Mix until meat and sauce are well combined. In medium bowl, beat eggs then stir in ricotta and parmesan cheese.
Grease a rectangular 9×13 baking dish with the olive oil, add a large dollop of meat sauce and spread it around on the bottom of the pan.
Put a layer of eggplant (if using) in the pan; top with a layer of half the meat sauce, half the spinach, and half of the ricotta mix , sprinkle on half the mozzarella.
Repeat the layers.
Bake in preheated 400 degree oven until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes.

Nutrition