This low carb eggplant lasagna is the best comfort food ever. Layers of eggplant, meat sauce, and cheese are baked until warm and bubbly. Just add salad!
1 jar of pasta sauce – we like Barilla as it has very little added sugar
700 grams ground beef
1 teaspoon Italian seasoning
2 large eggplants
olive oil spray
300 grams ricotta cheese
1 cup cottage cheese
1 egg yolk
½ cup cooked spinach squeezed dry
2 cups mozzarella cheese
Slice eggplant into 1cm thick slices. Spray with olive oil spray.
Preheat oven to 200°C. Place eggplant slices on baking-paper lined trays, season with oregano, and bake 30 minutes, flipping after 15 minutes. Reduce heat to 180°C for the lasagna.
Meanwhile, brown beef mince with Italian seasoning in a pan. Drain any fat. Add 2 cups tomato sauce and 1 cup water. Simmer 15 minutes or until thickened.
Combine all cheese mixture ingredients except mozzarella cheese in a separate bowl.
Place ½ cup tomato sauce in the bottom of a lasagne dish. Place ⅓ of the eggplant slices over the tomato sauce. Layer ½ cheese mixture, ½ meat mixture.
Repeat with ⅓ eggplant, remaining cheese mixture, remaining meat mixture and finally remaining eggplant. Cover with mozzarella cheese.
Bake covered for 30 minutes, remove foil and bake uncovered an additional 15 minutes or until browned and bubbly. Cool 15 minutes before serving.
Nutrition per serve (recipe makes 12 serves)
Saturated Fat: 9g
Recipe and image from Easy Low Carb