Keto-Friendly Eggplant Lasagna

A delicious low-carb twist on traditional lasagna made with eggplant instead of pasta, packed with savory flavors and healthy ingredients.

Scale

2 Eggplants, sliced 1/4-inch thick

1 lb Ground Meat (beef, turkey, or chicken)

1 cup Ricotta Cheese

1.5 cups Mozzarella Cheese, shredded

1/4 cup Parmesan Cheese, grated

2 cups Spinach, fresh or frozen

2 cups Low-Sugar Tomato Sauce

3 cloves Garlic, minced

1 Onion, chopped

1 tbsp Italian Herbs (basil, oregano, thyme)

2 tbsp Olive Oil

Salt, to taste

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Prepare the eggplant by slicing into 1/4-inch rounds, salting both sides, and letting sit for 30 minutes. Rinse and pat dry.
Sauté ground meat in olive oil until browned, adding minced garlic and onion until fragrant.
Add tomato sauce and spinach to the meat, allowing it to simmer for 10 minutes.
Mix ricotta, half the mozzarella, parmesan, and Italian herbs in a bowl until creamy.
Layer in an oven-safe dish: meat sauce, eggplant, cheese mixture, repeating layers, topping with remaining mozzarella and parmesan.
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 20 minutes until cheese is bubbly and golden.
Allow to cool for 10 minutes before serving.

Use low-sugar tomato sauce for the best results. You can substitute ricotta with cottage cheese for a lower fat option.