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Serving:
Let the lasagna rest for 5-10 minutes after baking to make slicing easier. Serve warm, topped with extra parsley if desired.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or oven.
Freezing:
You can freeze cooked lasagna for up to 2 months. Thaw overnight in the fridge before reheating at 350°F until heated through.
Variations:
Vegetarian Option:
Skip the beef and bulk up the filling with mushrooms, zucchini, and spinach.
Spicy Twist:
Add a pinch of red pepper flakes to the meat sauce for a kick of heat.
Different Cheeses:
Try blending in provolone or gouda for a new flavor profile.
Pesto Drizzle:
Before serving, drizzle a little pesto over the top for an herby touch!
FAQ:
Q: Can I substitute zucchini for eggplant?
A: Absolutely! Zucchini makes a wonderful low-carb lasagna base too. Just salt it beforehand to remove excess moisture.
Q: How do I prevent the lasagna from becoming watery?
A: Baking the eggplant slices first helps release moisture, keeping your lasagna firm.
Q: Can I make this lasagna ahead of time?
A: Yes! Assemble it a day before, cover, and refrigerate. Bake fresh when ready to serve.
Q: Is this dish truly keto-friendly?
A: Definitely! It’s low in carbs, rich in fats, and loaded with protein, making it ideal for a keto lifestyle.
🍆 This Eggplant Lasagna is proof that healthy eating can be utterly delicious! Perfect for weeknights, meal prep, or any time you're craving a classic — with a low-carb twist.
Would you also like a simple Pinterest pin design or a printable recipe sheet for this?
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