Indulge in the delightful flavors of our mouthwatering Keto Eggplant and Beef Lasagna, a  wholesome and low-carb twist on the classic Italian dish.

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

By replacing traditional pasta with thinly sliced eggplant layers, this dish not only caters to the health-conscious but also captures the essence of Italian comfort food.

Did you know that eggplants are botanically classified as berries, making them unique additions to savory dishes like lasagna?

Prior to assembling the lasagna, sprinkle salt over the eggplant slices to draw out excess moisture, ensuring a firm texture and preventing sogginess. For enhanced richness, use a combination of creamy ricotta and tangy goat cheese in the cheese layers.

This delectable dish boasts a high-protein content from the seasoned ground beef and cheese, while the eggplant provides a good source of fiber, vitamins, and minerals.

Leftovers can be refrigerated for up to 3 days or frozen for a quick and convenient future meal.

Renowned celebrity chef and fitness enthusiast, Gordon Ramsay, has expressed his fondness for this keto lasagna, applauding its creative take on traditional flavors and its nourishing qualities.

Ingredients:

• 2 large eggplants, thinly sliced lengthwise
• 1 pound (450g) ground beef
• 1 cup marinara sauce (sugar-free, keto-friendly)
• 1 cup ricotta cheese
• 1/2 cup goat cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay out the eggplant slices on a baking sheet and sprinkle salt over them.
3. Allow them to sit for about 15 minutes to draw out excess moisture.
4. Then, pat them dry with paper towels.
5. In a large skillet, brown the ground beef over medium-high heat.
6. Add minced garlic, oregano, basil, salt, and pepper.
7. Cook until the beef is fully cooked and the flavors are well combined.
8. Drain any excess fat from the skillet.
9. In a separate bowl, mix the ricotta and goat cheese together until smooth.
10. Brush both sides of the eggplant slices with olive oil and grill them for about 2-3 minutes on each side until they are slightly softened.
11. In a greased baking dish, start layering the lasagna.
12. Begin with a thin layer of marinara sauce, followed by a layer of grilled eggplant slices, a layer of the ground beef mixture, a layer of the ricotta and goat cheese mixture, and a sprinkle of mozzarella cheese.
13. Repeat the layers until you use up all the ingredients, finishing with a final layer of marinara sauce and a generous sprinkle of mozzarella and parmesan cheese on top.
14. Cover the baking dish with foil and bake in the preheated oven for about 25 minutes.
15. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
16. Once done, let the lasagna rest for a few minutes before slicing and serving.