Amy Lipson I don’t know about you, but in these last few months of quarantine, the 19 in Covid-19 pretty much sums up the weight we’ve gained! To get back on track, we’ve been cooking keto recipes at home. This eggplant lasagna has been a family favorite.
Note*The consistency can be a bit runny for some. Refrigerate overnight for best results!
Eggplant Lasagna
Cook Time: 1 Hr 50 Min
Makes 6 Servings
Ingredients
- 2 medium sized egg plants (The big ones can be bitter)
- 32 oz ricotta cheese
- 3 eggs
- 2 tbsp Dried oregano
- 2 tbsp Dried basil
- Salt (Himalayan or kosher sea salt)
- Course ground Pepper
- Garlic powder
- 12 oz Sliced mozarella cheese
- 1/2 cup grated Parmesan cheese
- 2.5 cups Low sugar marinara sauce
Instructions
- Preheat oven to 400°
- Slice eggplants lengthwise into 1/4” thick pieces. Brush both sides with olive oil and season with garlic powder, kosher sea salt and pepper. Place in a parchment lined baking sheet. Roast for 15 minutes.
- Or just air fry if you have one.
- Leave oven on
- While eggplant is roasting, mix ricotta cheese, Parmesan cheese, eggs, 2 tsp oregano and 2 tsp basil in a bowl.
- Using a 9×13 baking pan, Spread just enough sauce to cover the bottom.
- Once eggplant is ready, begin layering as follows:
- Place eggplant slices alongside each other over sauce.
- Spread a thin layer of sauce over the eggplant slices.
- Spoon thin layer of ricotta mixture over sauce. Cover with mozzarella slices.
- Repeat until just under the edge of the pan. Thinner layers will make for a firmer dish with best texture.
- Brush a piece of aluminum foil with olive oil and cover pan with the center tented up to avoid sticking. Bake for 1 hour 15 minutes.
- Reduce heat to 375°
- Remove foil and cook an additional 20 minutes.
- Let sit for 15 minutes to cool.
Like regular lasagna, we find this is better the following day. Enjoy!
