Easy Eggplant Lasagna Low Carb Keto Recipes

EASY EGGPLANT LASAGNA (LOW CARB KETO)

Steps:

• Roast Eggplant SlicesSoak the eggplant slices in salted water for 30 minutes. Drain and dry with paper towels. Preheat oven to broil, adjusting top oven rack to within 6 to 8" of the heat. Spray eggplant slices with olive oil spray then lay on a baking sheet lined with nonstick foil. Alternatively, brush olive oil on the eggplant slices. Broil for 2 to 4 minutes until eggplant are golden brown. Turn over and repeat. Set eggplant aside. Turn oven down to bake at 375º F Brown Italian SausageIn a skillet over medium high heat, brown Italian sausage. Drain fat. Set aside. Mix Ricotta, Egg, and SpinachIn a medium sized bowl, combine ricotta, egg, and spinach. Assemble CasseroleSpray a 13" x 9" casserole dish with nonstick spray. Spread 1/3 cup of the marinara sauce over the bottom of the dish. Lay half of the eggplant slices on top of marinara sauce. Then spread half of the remaining marinara sauce over the top of the eggplant slices. Spread 1/2 of the ricotta mixture, then sprinkle half the Italian sausage, half of the mozzarella cheese, and half of the parmesan cheese. Lay the remaining eggplant slices, and repeat with all ingredients, ending with parmesan cheese. Bake CasseroleBake eggplant lasagna 40 minutes or until cheese is bubbly.

LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
• Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
• Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
• In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
• In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
• Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
• Bake for 45 minutes, until cheese is fully melted.
• Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
• Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
• Serve garnished with fresh basil.
• Enjoy!