Keto Eggplant Lasagna
This Eggplant Lasagna is pure comfort food without all the carbs that traditional lasagna recipes have.
- 2 medium eggplant
- Olive oil spray
- 30 ounces ricotta cheese
- 4 ounces Parmesan cheese shredded
- 2 egg yolks
- 2 cloves garlic minced
- 2 teaspoon Italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon fresh ground pepper
- 4 ounces fresh mozzarella cheese
- 2 ounces Parmesan cheese
Roast the Eggplant
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
Peel the eggplant and slice to ¼ inch thick. Salt and let drain on kitchen towels for 30 minutes.
Place the eggplant in a single layer on a baking sheet. Spray well with olive oil — roast for 25 minutes.
Reduce heat to 375.
Make the Cheese Mixture
Meanwhile, in a medium bowl, stir together ricotta, Parmesan, eggs, garlic, Italian seasoning, salt, and pepper.
Place ½ cup of the meat sauce on the bottom of a 13 x 9 baking dish.
Arrange a layer of eggplant over the sauce. Top with ricotta mixture and then more meat sauce. Repeat layers, ending with the sauce mixture.
Cover and bake for 30 minutes.
Uncover. Sprinkle mozzarella and Parmesan, and cook for 10 more minutes, until the cheese is melted and bubbly.
Calories: 413kcal | Carbohydrates: 14g | Protein: 26g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 446mg | Potassium: 277mg | Fiber: 4g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 2mg | Calcium: 379mg | Iron: 1mg