Low Carb Eggplant Lasagna

If you're on the keto diet, this low-carb eggplant lasagna is a great alternative to regular lasagna. Layers of eggplant, meat sauce, and cheese make it very tasty, and it's all baked to perfection.

Ingredients:

• 1 large eggplant, sliced lengthwise into thin strips
• 1 lb ground beef or turkey
• 1 cup marinara sauce look for low-carb options
• 1 cup ricotta 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
• Fresh basil leaves for garnish optional

Instructions:

Warm the oven up to 190C 375F

Salt the eggplant slices and let them sit for 10 minutes to get rid of any extra water

You can use paper towels to dry them

Cook the ground meat in a pan over medium heat until it turns brown

It's time to add salt, pepper, dried oregano, and dried basil

Add the marinara sauce and let it cook for 5 minutes

In a different bowl, mix the ricotta cheese and half of the mozzarella cheese shreds together

Put half of the eggplant slices in a baking dish that has been greased

Put half of the meat sauce on top, and then spread half of the ricotta mixture over it

Add more layers

Add the rest of the Parmesan and mozzarella cheese on top

Put foil over the baking dish and bake for 25 minutes

After that, take off the foil and bake for another 10 minutes, or until the cheese is golden and bubbly

Wait a few minutes before cutting the lasagna

If you want, you can add fresh basil leaves as a garnish

Serve and have fun!