Keto Beef and Eggplant Lasagna
Lasagna is definitely known as one of the most famous culinary specialties of tradition in Italia. It is a favorite dish consumed worldwide. Its origin is Greek but was adopted by the Romans during the expansion. It is a delicious dish to share with the family, and ideal for the cuisine of Sundays.
Our keto version is prepared with ground beef, cheese, and grilled eggplant as the main ingredients.
If you don’t like eggplant, you can use zucchini instead. The process is the same.
Let's Ketofy It!
Preheat oven to 375F and get your ingredients ready.
Add a little bit of cooking oil in a large saucepan and fry the bacon until golden over medium-high heat. You don’t need a lot of oil because the bacon will release a lot of fat and cook itself. Remove bacon and let it cool then chop into small pieces and set aside.
In the same pan using the existing bacon fat, add onion and garlic in and fry until softened.
Add ground beef in and stir gently until cooked. Add salt, oregano and black pepper to taste.
Pour the marinara sauce in, and let it simmer until the liquid volume reduced by about a third.
In the meantime, peel the eggplant and slice into 1/4 of an inch thick, lengthwise. Place eggplant in a non-stick hot pan and grill both sides. This gives a firmer consistency to lasagna and make it eggplant taste and smell really good.
Now that all of your ingredients are ready, grab a baking dish and begin to put lasagna layers. Put a layer of eggplant, then a layer of cooked meat and bacon and a layer of cheddar cheese. Repeat this procedure until all ingredients are used.
Top it all off with Parmesan cheese and bake it until the cheese is melted and golden, about 20-30 minutes.
You can serve this lasagna accompanied by a lettuce salad.
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