Keto Eggplant Lasagna with Meat Sauce

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Keto Eggplant Lasagna with Meat Sauce


If you’re in search of a hearty and wholesome eggplant lasagna with out noodles, you’re in the proper place. This low carb lasagna recipe has all the flavour of an everyday lasagna with a fraction of the carbs. Replacing noodles with sliced, low carb eggplant leads to a flavorful eggplant casserole layered with floor beef, marinara and three cheeses. Keto lasagna with out noodles? You gained’t miss a factor!

Bake within the oven or use your sluggish cooker and maintain the home cool.

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Slice of eggplant lasagna with meat sauce topped with chopped parsley on a white plate.

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I’ve talked about in different posts that my mom’s grandparents immigrated to this nation from Italy. Mom grew up consuming great dishes ready by her Italian grandma, mom and aunts. Fortunately, she taught me the way to make a couple of of her specialties (a few of which I’ve made low carb and shared with you). My keto meatballs recipe will get rave opinions as does my creamy low carb Alfredo sauce.

A labor of affection… 

Lasagna is one among my favourite dishes, and whereas it takes just a little extra time to organize it’s completely value it. Luckily, a number of steps may be accomplished concurrently, which cuts down on preparation time. The changes I’ve made to my mom’s conventional recipe make this eggplant lasagna low carb, hearty, and scrumptious. 

Keto Eggplant Lasagna with Meat Sauce

I understand that eggplant lasagna could also be a primary for a few of you, keto or in any other case, and chances are you’ll be questioning what eggplant tastes like? The flesh of eggplant has a barely spongy texture and a barely bitter style which sweetens a bit because it cooks. Since it comprises plenty of water, sliced eggplant is normally salted to attract out extra water and bitterness. 

Through intensive testing I discovered that “salting” isn’t crucial for this explicit keto eggplant lasagna recipe. The finish end result shouldn’t be watery and the slight bitterness of the eggplant noodles is a pleasant counterpoint to the candy Marinara sauce and creamy ricotta cheese. The pores and skin of eggplant is thick and difficult (mother all the time peeled her eggplant) however preserving the pores and skin on prevents the slices from turning to mush. 

NOTE: Take your time slicing the lasagna to make sure that the eggplant is totally sliced by way of for simpler serving.

Baked keto eggplant lasagna in a rectangle blue and white floral casserole dish with blue napkin behind.

How to decide on an eggplant

Mom taught me to decide on eggplants with stunning shiny pores and skin. And whereas smaller eggplants have smaller seeds, selecting the best eggplant is extra necessary than measurement. You wish to select a male eggplant as a result of they’ve smaller and fewer seeds than feminine eggplants. To inform the distinction between female and male eggplant, take a look at the blossom finish. Male eggplants have a small, shallow spherical circle on the blossom finish of the fruit. Female eggplants have a wider and deeper impression that appears like a line or a splash. 

How to slice an eggplant

While I like spherical, crosswise slices for issues like crispy fried eggplant or eggplant Parmesan, lengthy lengthwise slices are most popular for eggplant lasagna. Since eggplants are spherical and roll, step one is to make it protected for slicing. To do that,

  1. Slice-off the stem finish of the eggplant then slice-off the blossom finish. This leads to a flat, steady floor to put on the slicing board.
  2. With a pointy knife, slice vertically from the highest of the eggplant straight down, with a slight sawing movement. 

Actually, the primary few slices and previous few slices will happen on the sides of the eggplant. You want at the very least eight, ¼ inch slices. Then, roast the eggplant within the oven on well-oiled sheet pans, for 6-Eight minutes per facet earlier than layering within the pan.

Top down image of baked keto eggplant lasagna with meat sauce in a blue and white casserole dish topped with chopped parsley.

Ricotta Cheese Layer for lasagna (Yes, add an egg)

The ricotta cheese is my favourite layer in keto lasagna recipes. It’s conventional to combine a overwhelmed egg into the ricotta cheese. This prevents the cheese from thinning and changing into grainy and in addition helps agency it up. Equally necessary is stirring the mozzarella and parmesan cheeses into the ricotta. That’s the way in which mother did it.

NOTE: Some keto eggplant lasagna recipes name for including Italian seasoning to the ricotta cheese, however it is a blunder. One ought to be capable to style the candy creaminess of the ricotta by itself and the sauce ought to be flavored sufficient to hold the seasoning within the dish. The taste of every layer ought to be distinct however grow to be one thing extra as you take pleasure in them collectively in every chew.

Low carb keto meat sauce

Saute garlic in olive oil and prepare dinner floor beef breaking apart. I take advantage of lean floor beef for 2 causes: 1. Lean floor beef leads to the next yield 2. There is sufficient fats within the cheeses that the additional fats in a fattier grind of beef shouldn’t be crucial. Once cooked, stir in 1 cup of do-it-yourself keto tomato sauce (or your favourite retailer purchased Marinara sauce) into the cooked meat. Two common low carb sauce manufacturers are Rao’s Marinara or Organico Bello Marinara.

Image of unbaked keto eggplant lasagna showing individual layers of eggplant, ricotta cheese, meat sauce and mozzarella cheese topping.

How to layer a lasagna

Lasagna’s are layered in a particular method and usually have three repetitive layers of components. This keto eggplant lasagna has two repeating layers which helps maintain carbs low. Here’s the way to layer it:

  • Spread a skinny layer of tomato sauce within the pan
  • Add a layer of eggplant
  • Spread a layer of ricotta cheese over the eggplant
  • Spoon meat sauce over the ricotta cheese
  • Repeat with a layer of eggplant, ricotta cheese and meat sauce
  • Top with mozzarella cheese

Bake Keto Eggplant Lasagna or Cook in Slow Cooker!

Although it’s conventional to prepare dinner eggplant lasagna within the oven, this recipe can be made within the crockpot. Since sluggish cookers make use of a moist cooking technique (within the type of trapping steam) and “make liquid” as they prepare dinner, I like to recommend baking the eggplant noodles within the oven to take away extra moisture earlier than layering the lasagna in your sluggish cooker.

CONCLUSION

Keto eggplant lasagna is a good low carb lasagna different. The meat sauce supplies a pleasant quantity of protein which will increase satiety with out rising carbs. Serve with a pleasant inexperienced salad and a bit of low carb focaccia or keto dinner rolls. The recipe serves Eight hearty parts.

Keto Eggplant Lasagna with Meat Sauce

Keto Eggplant Lasagna with Meat Sauce

A hearty eggplant casserole layered with sliced eggplant, floor beef, Marinara and three cheeses. This low carb recipe is so tasty you will not miss the noodles.

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Course: Dinner

Cuisine: Italian

Prep Time: 30 minutes

Cook Time: 50 minutes

Resting Time: 10 minutes

Total Time: 1 hour 30 minutes

Servings: 8

Calories: 410kcal

Author: Kim Hardesty

Ingredients

  • 1 1/2 kilos eggplant
  • 3 tbsp olive oil divided use
  • 2 cloves garlic, sliced
  • 1 pound lean floor beef
  • 1 tsp Better Than Bouillon Beef Base
  • 1/2 tsp dried basil
  • 1 1/2 cups Keto Tomato Sauce (or your favourite low carb Marinara)
  • 15 oz complete milk ricotta cheese
  • 1 massive egg
  • 3 cups mozzarella cheese divided use
  • 1/2 cup grated Parmesan cheese

Instructions

Eggplant (Preheat oven to 400 F)

  • Cut off a skinny slice from the underside and reduce off the highest. (I angle the knife below the leaves and reduce them off, exposing extra of the eggplant to lower waste.) Place the eggplant standing up on the slicing board, holding the highest with the fingers of 1 hand. Carefully reduce the eggplant from prime to base with a slight sawing movement, beginning in conjunction with the eggplant. You need Eight slices about 1/Four inch thick.

  • Grease two massive cookie sheets with 1 tbsp of oil every. Lay Four slices of eggplant per sheet. Bake for 6-Eight minutes per facet then, flip, then bake for an extra 6-Eight minutes. Set apart.

Meat Sauce

  • While the eggplant cooks, slice the garlic and put it in a medium saute pan. Add 1 tbsp olive oil, flip the warmth to medium and saute the garlic till barely softened and the oil is flavored. Add the bottom beef and prepare dinner breaking it up into small items. When cooked by way of, add 1 cup Marinara sauce, beef base, and dried basil. Stir and simmer till the sauce thickens. Then cool.

Layer

  • Spread 1/2 cup sauce within the backside of the lasagna pan, then add Four slices of eggplant. Spread the half the ricotta cheese combination over the eggplant. Spoon and unfold half the meat sauce over the ricotta cheese. Repeat the layers and prime with remaining mozzarella and Parmesan cheese.

Bake (Preheat oven to 350 F)

  • Place a bit of parchment over the lasagna to forestall the acid within the sauce from reacting with the aluminum foil. Cover tightly with foil and bake at 375 coated for 30 minutes, then 10 minutes uncovered. Let the lasagna sit 10-15 minutes earlier than slicing into Eight equal items and serving.

Slow Cooker

  • Spray the sluggish cooker sleeve with non-stick cooking spray. Follow the directions besides layer the eggplant lasagna components within the sluggish cooker. Cover with lid and prepare dinner on excessive energy for 2-Three hours or till a knife inserted into the lasagna meets little resistance. Turn the sluggish cooker off and let the lasagna sit coated, for 30 minutes to an hour to soak up any liquid. Cut and serve.

SERVES 8. EACH SERVING IS 6.45 g NET CARBS.

Nutrition

Serving: 1piece | Calories: 410kcal | Carbohydrates: 8.85g | Protein: 29.55g | Fat: 28.33g | Saturated Fat: 13.21g | Polyunsaturated Fat: 0.71g | Monounsaturated Fat: 4.76g | Cholesterol: 132mg | Sodium: 696mg | Potassium: 315mg | Fiber: 2.4g | Sugar: 4.19g | Vitamin A: 6275IU | Vitamin C: 14.4mg | Calcium: 3428mg | Iron: 7.74mg

About Kim Hardesty

Kim Hardesty

Kim is a self taught prepare dinner with over 30 years expertise within the kitchen. She develops and exams low carb and keto recipes in her California residence. She started her low carb journey in 2009 and on the urging of buddies, began running a blog in 2014. Kim shares scrumptious low carb and keto recipes nobody would consider are sugar-free. Her recipes are featured in newsstand publications and on websites all around the web.

Keto Eggplant Lasagna with Meat Sauce





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