Low Carb Aubergine Lasagna
Indulge in the savory layers of this Low Carb Aubergine Lasagna, a healthy twist on the classic comfort dish. This recipe swaps traditional pasta for tender, roasted aubergine slices, making it gluten-free and keto-friendly, while still delivering on all the rich and cheesy goodness you love. The hearty ground beef marinara, infused with garlic, onions, and aromatic herbs, is perfectly complemented by creamy ricotta, gooey mozzarella, and a golden parmesan crust. With just 25 minutes of prep time, followed by a quick bake, this lighter lasagna is perfect for weeknight dinners or meal prep. Finish with fresh basil for a burst of flavor and serve this crowd-pleasing dish hot for a satisfying low-carb meal delight.
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Recipe Information
Ingredients
- 2 large aubergines
- 3 tablespoons olive oil
- 500 grams ground beef
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 grams ricotta cheese
- 1 large egg
- 50 grams grated parmesan cheese
- 200 grams, shredded mozzarella cheese
- 1 handful, optional for garnish fresh basil
Instructions
Preheat your oven to 200°C (392°F).
Cut the aubergines lengthwise into 1/4-inch thick slices.
Brush the aubergine slices lightly with olive oil and season with a little salt.
Place the slices on a baking sheet and roast in the oven for 20 minutes or until they are tender and slightly golden. Remove from oven and set aside to cool.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute.
Increase the heat to medium-high and add the ground beef, breaking it up with a wooden spoon. Cook until browned evenly.
Reduce the heat to medium and stir in the canned tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper.
Let the sauce simmer for about 15 minutes, or until it thickens. Stir occasionally.
In a small bowl, mix the ricotta cheese with an egg and half of the grated parmesan. Set aside.
To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
Place a layer of roasted aubergine slices over the sauce.
Spread half of the ricotta mixture over the aubergine slices.
Sprinkle a layer of shredded mozzarella on top.
Repeat the layers: meat sauce, aubergine slices, ricotta mixture, and mozzarella.
Finish with any remaining meat sauce and top with the remaining mozzarella and parmesan.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 10 minutes before slicing.
Garnish with fresh basil leaves if desired and serve warm.
Nutrition Facts
Calories |
3390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.0 g | 318% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 5869 mg | 255% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 55.2 g | ||
| Protein | 202.3 g | 405% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 3357 mg | 258% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4749 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
