Eggplant Lasagna
This keto friendly eggplant lasagna is so delicious!
Ingredients
- 1 large eggplant
- 6 cups Hearty Tomato Meat Sauce (choice your preference)
- 2 cups full fat ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
- 8 small fresh basil leaves, chopped
- 1 tbsp dried oregano
Instructions
- Preheat oven to 400° Line a baking sheet with aluminum foil.
- Cut ends off eggplants and slice lengthwise in ¼ inch slices. You should end up with about 10 slices total.
- Brush each slice of eggplant with olive oil on both sides and sprinkle with a little salt and pepper. Bake about 7 minutes each side.
- In a large mixing bowl, combine ricotta, Parmesan and basil. Mix until all ingredients are well incorporated.
- Pour 2 cups of sauce into the bottom of an 8×13 baking dish. Spread into an even layer. On top of the sauce, layer half of the eggplant slices.
- Layer on half of the ricotta mixture, spreading evenly across the entire dish. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
- Pour 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish. Layer the remaining eggplant on top of the sauce.
- Layer second half of the ricotta mixture, spreading evenly across the entire dish. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
- Pour remaining 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.
- Sprinkle remaining 1 cup of mozzarella cheese evenly across the entire dish. Sprinkle oregano on top of cheese. Cover with foil and bake for 30 minutes. Remove foil and broil on high 5-8 minutes. Let stand 15 minutes before cutting.
