Tasty Low-carb Eggplant Lasagna Recipe | Keto Vale

Low Carb 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 enough cheese, grilled eggplant, and bolognese meat.

Keto Eggplant Lasagna

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Low Carb Eggplant Lasagna

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Low Carb Eggplant Lasagna
Eggplant Lasagna
Votes: 22
Rating: 3.45
You:
Rate this recipe!
Course Dinner, Lunch, Main Dish
Cuisine Italian, Ketogenic, Low Carb
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 lb Ground beef
  • 2 mediums eggplant
  • 6 slices bacon chopped
  • 4 cloves garlic
  • 1 onion chopped
  • 1 cup marinara sauce any low carb tomato sauce
  • 1/3 cup Parmesan cheese
  • 8 slices cheddar cheese
  • 1 tsp oregano
  • salt to taste
  • 1/2 tsp black pepper
Course Dinner, Lunch, Main Dish
Cuisine Italian, Ketogenic, Low Carb
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 lb Ground beef
  • 2 mediums eggplant
  • 6 slices bacon chopped
  • 4 cloves garlic
  • 1 onion chopped
  • 1 cup marinara sauce any low carb tomato sauce
  • 1/3 cup Parmesan cheese
  • 8 slices cheddar cheese
  • 1 tsp oregano
  • salt to taste
  • 1/2 tsp black pepper
Eggplant Lasagna
Votes: 22
Rating: 3.45
You:
Rate this recipe!
Instructions
  1. Pour some oil in a large heavy-based saucepan set over medium heat. Crispy fry the bacon in the heated oil. Wait till the bacon turns golden.
  2. Toss in the garlic and onion. Continue frying until the ingredients soften.
    Frying onion and garlic
  3. Gently throw the meat into the pan. Stir with a spoon and allow cooking till golden.
  4. Add the tomato sauce. Bring to a boil. Wait till the volume decreases by about a third before seasoning with salt, pepper, and oregano.
    frying beef with tomato sauce
  5. Peel off the eggplant skin. Cut the vegetable into ¼ inch thick slices. Fry 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.
    Slicing EggPlant
  6. Prep a large baking dish by coating it with non-stick cooking spray. Layer your lasagna in the dish.
  7. Place a layer of eggplant as the base, then spread the cooked meat on top of the eggplant. Finally, top with cheese. Repeat the layers until you fill the whole dish.
  8. Spread more Parmesan cheese on the final layer. Leave in the oven for about 30 minutes. Remove once the cheese melts and the surface produces nice bubbles.
    Making Lasagna layers
  9. Allow cooling for about 5 minutes.
    Baking Lasagna in oven
  10. Slice out a piece and enjoy!
    Eggplant Lasagna Recipe
Recipe Notes

Macros (per serving): Calories: 495 kcal – Fat: 32.5 g – Net carbs: 9.2 g (total carbs: 14.5 g, dietary fiber: 5.3 g) – Protein: 36.9 g

KetoVale.com Team
 

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