Meal prep lunch and dinner . Make this one pan keto eggplant lasagna with meat or without, either way, it turns out mouth-wateringly good! Easy to follow instructions, best part its ready in 30min!
On days where I just don’t want to cook or I know I have a busy week ahead with clients, group coaching calls and lab review – I don’t always get to cook a fresh meal.
This recipe is great because I always make enough for my fiancé and I for both lunch and sometimes dinner. Best part too is that it can last in the fridge for a few days so we don’t eat it back to back.
One pan meals are so efficient – takes a bit to prepare all the ingredients, but once you throw it in the oven – bam its ready! and you don’t need to be babysitting it either.
Key is to set your timer and let your oven do the work.
Once you pull it out the oven – it’s so mouth watering!
Gooey cheese, heavenly smell – but tip – don’t stick a fork in it right away – that cheese is hot!
Ok my friends – its time for you to give the Keto Eggplant Lasagna a try ! Be sure to upload on social media and tag me @NutritionWithjhLo
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Keto Eggplant Lasagna
Easy to make or make ahead for all-week dinners and workday lunches! Make this eggplant casserole recipe with meat or without, either way, it turns out mouth-wateringly good!
- 2 large Eggplants (trimmed, sliced lengthwise)
- 2 tbsp Oil (avocado or olive oil)
- 1 1/2 lbs Ground Beef
- 1 1/2 cup Tomato Sauce
- 1 tbsp Italian Seasoning
- 1 whole Egg
- 6 oz Mozzarella Cheese (shredded)
- 1 1/2 cups Ricotta Cheese
Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper
Brush each of the eggplant slices with oil and season with salt and pepper. Place them on the baking sheet and cook for 15 minutes or until soft.
Meanwhile, heat a large skillet over medium-high heat. Cook the ground beef for 10 minutes or until cooked through, breaking it up as it browns. Drain any excess liquid and season with salt and pepper
Stir in the tomato sauce and Italian seasoning. Simmer for five minutes or until warmed through. Remove from heat.
In a bowl, whisk the ricotta and egg together
In a glass baking dish, arrange the eggplant slices in an even layer. Spread the meat mixture evenly over top, followed by the ricotta mixture. Repeat the layers until all ingredients are used up.
Sprinkle the mozzarella evenly overtop and bake for 15 to 20 minutes or until the cheese is golden brown. Let cool slightly and enjoy