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Introduction:
This low-carb eggplant lasagna is a wholesome twist on the traditional Italian favorite. Replacing pasta with roasted eggplant slices makes this dish not only keto-friendly but also packed with fiber, flavor, and nutrients. Layered with savory beef, colorful vegetables, and a rich blend of cheeses, this recipe offers satisfying comfort without the carbs.
Ingredients:
Eggplant Layer:
1 large eggplant
1 tbsp oil
1/4 tsp salt
1/4 tsp black pepper
Vegetable-Beef Layer:
2 tbsp oil
400 g ground beef
1 big onion, diced
1/2 large carrot, shredded
2 green onion stalks, chopped
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 cup tomato sauce
1/2 tsp salt
150 g mozzarella cheese
Bunch of fresh parsley, chopped
Cheese Mixture:
150 g ricotta cheese
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 large egg
2 tbsp parsley
1 tbsp oregano
1/2 tsp black pepper
How to Make:
Prepare the Eggplant:
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