Keto Beef and Eggplant Lasagne Low Carb Recipe | Keto Vale

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.

Eggplant lasagna ingredients

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.

Cook onion garlic in bacon fat

Add ground beef in and stir gently until cooked. Add salt, oregano and black pepper to taste.

Saute ground beef in bacon fat

Pour the marinara sauce in, and let it simmer until the liquid volume reduced by about a third.

Simmer beef with marinara sauce
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.

Grilling eggplant slices

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.

Layering eggplant lasagne

Top it all off with Parmesan cheese and bake it until the cheese is melted and golden, about 20-30 minutes.

Baking eggplant lasagna
You can serve this lasagna accompanied by a lettuce salad.

Be sure to save this recipe by pinning this picture to your Pinterest board for later use!

Keto Beef and Eggplant Lasagna

Related:

wicked book

Print Recipe
Keto Eggplant Lasagna
Beef Eggplant Lasagna
Votes: 35
Rating: 3.29
You:
Rate this recipe!
Course Dinner, Lunch, Main Dish
Cuisine Italian, Ketogenic, Low Carb
Prep Time 30 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1 lb Ground beef
  • 2 eggplant medium
  • 6 slices bacon chopped
  • 2 cloves garlic minced
  • 1 onion small, minced
  • 1 cup marinara sauce
  • 1/3 cup Parmesan cheese
  • 8 slices cheddar cheese
  • 1 tsp oregano
  • 1-2 tsp salt to taste
  • 1/2 tsp black pepper
Course Dinner, Lunch, Main Dish
Cuisine Italian, Ketogenic, Low Carb
Prep Time 30 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1 lb Ground beef
  • 2 eggplant medium
  • 6 slices bacon chopped
  • 2 cloves garlic minced
  • 1 onion small, minced
  • 1 cup marinara sauce
  • 1/3 cup Parmesan cheese
  • 8 slices cheddar cheese
  • 1 tsp oregano
  • 1-2 tsp salt to taste
  • 1/2 tsp black pepper
Beef Eggplant Lasagna
Votes: 35
Rating: 3.29
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375F.
  2. In a saucepan over medium-high heat, add a little bit of oil in to fry the bacon. Once the bacon turns golden and crispy, remove and chop into small bite-size and set aside.
  3. Use the same saucepan with the bacon fat, toss in garlic and onion. Continue frying until they soften.
  4. Gently throw the ground beef into the pan. Season with salt, pepper, and oregano. Stir with a spoon and allow it cook till golden.
  5. Add the marinara sauce in and bring to a boil then simmer until the volume decreases by about a third.
  6. Meanwhile, peel off the eggplant skin. Cut the eggplant lengthwise into ¼ inch thin slices. Grill on a non-stick preheated pan and make sure both sides are cooked. This is an optional step just to give the lasagna a firmer consistency and intensify the amazing smell of grilled eggplant.
  7. Prepare a baking dish to layer your lasagne. Place a layer of eggplant as the base, then spread the cooked beef and bacon on top of the eggplant then top with cheese. Repeat the layers until you fill the whole dish.
  8. Spread more Parmesan cheese on the final layer. Bake in the oven for about 20-30 minutes until the cheese melts and the surface produces nice golden bubbles.
  9. Remove from oven and allow cooling for about 5 minutes. Slice out a piece and enjoy with some green veggies.
Recipe Notes

Macros (per serving): Calories: 498 – Fat: 33.7g – Net carbs: 6.4g (total carbs: 12.6g, dietary fiber: 6.2g) – Protein: 36.3g

Keto Beef and Eggplant Lasagna Low Carb Recipe
KetoVale.com Team
 

We are keto enthusiasts. Everything we do is devoted to inspiring people to transform their lives by changing the way they eat and how they feel through the keto way of life. Join Our Keto Movement by following us on Social Media!

Pin
Share
Yum
Reddit
Tweet
674 Shares