eggplant lasagnaWhen the mercury dips and the days become shorter, my body craves comfort food.  Lasagna is one of my favourites, however, being on a keto diet means no pasta!  But alas, not all is lost.  Eggplant lasagna to the rescue!  Using eggplant slices in place of noodles adds another depth of flavour.  What’s more, I did not miss the noodles. Perhaps the meat sauce and cheese did the trick?  Eggplant (aka aubergine) sometimes gets a bad rap for being bitter in taste with a spongy texture.  Personally, I’ve never had a bad experience with this purple glossy beauty.  After trying my eggplant lasagna, perhaps wander on over to Bon Appétit‘s list of eggplant uses.

cheese filling

1 cup ricotta cheese
1/2 cup parmesan cheese, grated
1 large egg

meat filling

splash of olive oil
1 1/2 lbs ground beef
1 1/2 cups marinara sauce (try my simple homemade sauce or store-bought)
1 teaspoon dried oregano
1 teaspoon dried basil

roasted eggplant

1 large eggplant, washed and sliced lengthwise into 8 slices (about 1/4-inch thick)
sea salt and freshly ground black pepper
extra-virgin olive oil

Preheat the oven to 400f (200c). Line a baking tray with parchment paper or tin foil. Place eggplant slices in a single layer and brush both sides with olive oil. Season with sea salt and black pepper. Roast 25 minutes or until slices are soft.

To make the meat sauce

In a large pan over medium-high heat. Add the beef and cook until no longer pink. Add garlic and stir. Stir in the marinara sauce along with the dried herbs. Simmer 10 to 15 minutes.

to make the cheese filling

Place ricotta cheese, Parmesan cheese, and egg in a small bowl. Stir to combine.

Grab a 9×13 in (23×33 cm) glass dish and spoon a thin layer of the meat sauce on the bottom. Then add a single layer of roasted eggplant slices – as you can see by the above photo I used four spaced out evenly. Spread ricotta mixture on top of each eggplant slice then add marinara sauce. Sprinkle with shredded mozzarella cheese. Repeat the layers, ending with mozzarella last. Bake for 15 minutes or until the cheese on top is melted and golden.

the culinary chase’s note

If the cheese has melted but not golden, place under broiler until the desired result is achieved.  Enjoy!eggplant lasagna

eggplant lasagna - keto deliciousness!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Keto Lasagna
Serves: 8
Ingredients
  • cheese filling -
  • 1 cup ricotta cheese
  • ½ cup parmesan cheese, grated
  • 1 large egg
  • meat filling -
  • splash of olive oil
  • 1½ lbs ground beef
  • 1½ cups marinara sauce (try my simple homemade sauce or store-bought)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • roasted eggplant -
  • 1 large eggplant, washed and sliced lengthwise into 8 slices (about ¼-inch thick)
  • sea salt and freshly ground black pepper
  • extra-virgin olive oil
Instructions
  1. Preheat the oven to 400f (200c). Line a baking tray with parchment paper or tin foil. Place eggplant slices in a single layer and brush both sides with olive oil. Season with sea salt and black pepper. Roast 25 minutes or until slices are soft.
  2. To make the meat sauce - In a large pan over medium-high heat. Add the beef and cook until no longer pink. Add garlic and stir. Stir in the marinara sauce along with the dried herbs. Simmer 10 to 15 minutes.
  3. To make the cheese filling - Place ricotta cheese, Parmesan cheese, and egg in a small bowl. Stir to combine.
  4. Grab a 9×13 in (23×33 cm) glass dish and spoon a thin layer of the meat sauce on the bottom. Then add a single layer of roasted eggplant slices – as you can see by the above photo I used four spaced out evenly. Spread ricotta mixture on top of each eggplant slice then add marinara sauce. Sprinkle with shredded mozzarella cheese. Repeat the layers, ending with mozzarella last. Bake for 15 minutes or until the cheese on top is melted and golden.
  5. The Culinary Chase’s Note - If the cheese has melted but not golden, place under broiler until the desired result is achieved. Enjoy!