Savory Eggplant and Ricotta Keto Lasagna is a delightful twist on the classic Italian dish, designed to cater to the growing popularity of the ketogenic diet.  This delectable lasagna substitutes traditional pasta sheets with thinly sliced eggplant layers, providing a low-carb alternative without compromising on taste.

The history of this recipe can be traced back to the Mediterranean region, where eggplants have been a staple ingredient for centuries.

As the popularity of the ketogenic diet soared in recent years, creative chefs and home cooks experimented with keto-friendly versions of beloved dishes, leading to the birth of this innovative lasagna variation.

Did you know that eggplants are technically fruits, belonging to the berry family?

For a deliciously satisfying meal, consider adding ground beef or turkey between the eggplant layers, complementing the creamy ricotta cheese.

Topped with a rich marinara sauce and melted mozzarella, this dish is sure to tantalize your taste buds.

Savory Eggplant and Ricotta Keto Lasagna boasts a generous supply of healthy fats, protein, and essential vitamins. It is low in carbs and provides a good amount of fiber, making it an ideal choice for those following a ketogenic lifestyle.

Leftovers can be refrigerated for up to 3-4 days in an airtight container or frozen for longer shelf life. Renowned chef and television personality.

Gordon Ramsay has expressed his admiration for this delicious keto lasagna recipe, praising its bold flavors and innovative take on the traditional dish.

Ingredients:

• 2 large eggplants, thinly sliced lengthwise
• 1 pound ground beef or turkey (optional)
• 1 cup ricotta cheese
• 1 cup marinara sauce (sugar-free, low-carb)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. If you’re using ground beef or turkey, cook it in a skillet over medium heat until browned.
3. Season with salt, pepper, and half of the dried oregano and basil. Set aside.
4. In another skillet, heat olive oil over medium heat, then add minced garlic and cook for a minute until fragrant.
5. Stir in the marinara sauce and let it simmer for a few minutes.
6. While the sauce is simmering, brush the eggplant slices lightly with olive oil and sprinkle them with salt and pepper.
7. You can grill them on a grill pan or cook them in a preheated oven for about 10 minutes until softened. Set them aside.
8. In a bowl, mix the ricotta cheese with the remaining dried oregano and basil.
9. Season with salt and pepper to taste.
10. Now it’s time to layer the lasagna. In a baking dish, start with a thin layer of the marinara sauce, followed by a layer of eggplant slices.
11. Add a layer of the cooked ground meat (if using) and then a layer of the ricotta mixture.
12. Repeat the layers until you’ve used up all the ingredients.
13. Finish off the top layer with the remaining marinara sauce and sprinkle shredded mozzarella and grated Parmesan cheese on top.
14. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
15. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
16. Once done, take the lasagna out of the oven and let it cool slightly before serving.

Enjoy your delicious Savory Eggplant and Ricotta Keto Lasagna – a healthy and satisfying keto-friendly meal that will surely become a favorite at the dining table!