Line a large baking sheet with parchment paper (or use foil and grease well). Then, simply assemble the layers and bake. The trick to making eggplant lasagna relatively quickly is to make the layers in parallel: Roast the eggplant, cook the meat marinara sauce, and make the cheese filling at the same time.
#Ground meat masher full
For full instructions, including amounts and temperatures, see the recipe card below.
#Ground meat masher how to
This section shows how to make low carb eggplant lasagna, with step-by-step photos and details about the technique, to help you visualize it. You can also use sliced fresh mozzarella instead. Mozzarella Cheese – Buy pre-shredded or shred it yourself.I haven’t tried egg substitutes to see if any would work. You can omit this if you need an egg-free version. Grated Parmesan Cheese – I use the shelf-stable grated kind for convenience, but freshly grated is even better.Ricotta Cheese – If you’re not a fan of ricotta, you can substitute cottage cheese (run it through a blend to make it more smooth), or even farmer’s cheese.Sauteed mushrooms and sauteed spinach make great options! Cheese Filling: Instead of the ground beef, substitute veggies. VARIATION: Make vegetarian eggplant lasagna! Italian Seasoning – I often make my own Italian seasoning mix (takes just 5 minutes!), but store bought also works.Watch for added sugar if you use a store-bought marinara, or try my homemade sugar-free marinara sauce. Marinara Sauce – I used 1 1/2 cups to keep the carbs low for a keto eggplant lasagna, but you can increase the amount if that’s not important to you and you want the meat layer to be more saucy.Sea Salt & Black Pepper – You can also add crushed red pepper flakes if you want extra heat.Other types of ground meat, such as ground turkey, chicken, pork, or Italian sausage, also work.
Alternatively, 90/10 is also fine to use if you want to lighten up this dish. Ground Beef – I use 85/15 ground beef and don’t usually need to drain it, but you can drain yours after cooking (before adding the marinara) if you use 80/20.If you like onions, you can also saute half an onion (diced) together with the garlic, which will take about 5-7 minutes. You can mince it yourself, or use jarred garlic for convenience.
#Ground meat masher free
I use extra virgin olive oil most often in this dish, but regular olive oil or avocado oil also works.
Give it a try even if you don’t like eggplant! The eggplant taste is not strong in this dish. This dish has all the flavors of a great “real” lasagna! (Still, if you prefer a “pasta feel” without the carbs, try my classic keto lasagna instead.)ĭuring the summer, this healthy eggplant lasagna is the best way to enjoy those flavors and use seasonal veggies at the same time. And if you’re worried that you’ll miss the pasta, don’t be. Let’s talk taste! Eggplant lasagna offers the comfort food factor of regular lasagna, but with layers of roasted eggplant instead of the noodles. Come July, this eggplant lasagna recipe always comes calling my name… but I make it anytime of year when I can find good eggplant. Roasted eggplant is one of my favorite things to make during the summer, and I’m always finding new ways to incorporate it into full meals.
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