Low-carb Eggplant Lasagna

 Low-carb Eggplant Lasagna

The Keto Lasagna recipe is a great recipe that can be put together for the family. This eggplant lasagna would make a perfect meal prep recipe. This is the perfect Italian dish for Keto-lovers.

This recipe is keto friendly, low-carb, gluten-free, grain-free with no added sugar.

Ingredients Required for Low-carb Eggplant Lasagna:

You need:
⦁ Two large eggplants
⦁ One teaspoon sea salt’
⦁ Olive oil
⦁ Five cloves minced garlic
⦁ Half teaspoon red pepper flakes
⦁ 28 oz crushed San Marzano tomato, 2 can (795 g)
⦁ Six leaves fresh thinLy sliced basil plus more for garnish
⦁ One large egg
⦁ 15 oz ricotta cheese, 1 container (425 gram)
⦁ Two cups shredded mozzarella cheese, divided into 200 gram
⦁ One cup grated parmesan cheese, divided into 110 gram
⦁ 2 teaspoons Italian seasoning

Eggplant Lasagna

How to Prepare Low-carb Eggplant Lasagna?

⦁ Initially, you need to preheat the oven to 375 degrees Fahrenheit i.e. 190-degree Celsius.

⦁ Now, cut off the ends of the eggplant, then slice it lengthwise about one by eight inchES (3 mm thick).

⦁ Spatter the eggplant slices with sea salt on both sides and let us give a sitting of 10 minutes to draw out the moisture. You can pat dry with paper towels to eliminate excess liquid.

⦁ Now, you can lightly grease a griddle pan with olive oil and heat it over medium flame. Now, grill the eggplant slices for 2-3 minutes on every side or until you see grill marks on it.

Now, remove it from the pan and set it aside.

⦁ Heat a drizzle of olive oil over medium-low heat and then add the garlic and red pepper flakes. Saute for about 3 minutes until the garlic is fragrant but not browned.

Now, you can add the crushed tomatoes and 1 teaspoon of salt. Stir it well to incorporate the garlic and red pepper. Simmer for around 10 minutes and reduce the heat if the sauce bubbles too much.

Now, add the basil and stir it to combine. Take away from the flame and set it aside.

⦁ Beat the egg in a medium sized bowl and then add the ricotta, one and a half cup of mozzarella, three by fourth cup of Parmesan and Italian seasoning. Mix it well.

⦁ Gather the lasagna. In 9 by 13-inch baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. You can also add a layer of eggplant slices that covers the bottom of the dish completely.

It would be totally fine if the eggplant slices overlap slightly. You can also add a layer of ricotta mixture and spread it in a thin and even layer.

Now, you can repeat it with the remaining ingredients where you finish with a layer of sauce. Its time to spatter the remaining mozzarella and Parmesan on the top.

⦁ You have to bake it for about 45 minutes until cheese is fully melted.

⦁ Make the broiler high and broil it for about 5 minutes or until the time the cheese on top is browned and become bubbly.

⦁ Now, remove the lasagna from the oven and wait for about 15-20 minutes before serving. It gives the lasagna time to set.

⦁ You can serve it garnished with fresh basil.

⦁ Enjoy this delicious dish.

Nutritional Information:
It provides 222 grams of calories, with the fat of 13 grams, 12 grams of carb, 2 grams of fiber, 5 grams of sugar and 13 grams of proteins.


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