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Keto Eggplant Lasagna
Beef Eggplant Lasagna
Votes: 58
Rating: 3.26
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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: 58
Rating: 3.26
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