If you are a fan of the keto diet then you will no doubt have been well invested in seeking to find replacements for those carbs that you are looking to avoid, and today we have the perfect recipe for this. Inspired by something that chef Rick Andreoli Montreal did on his show last year, this aubergine lasagne uses eggplant or aubergine instead of those pasta sheets which are of course packed with carbs. This recipe is not only delicious, but it is super simple to do and you will be able to knock it up in no time at all.
What You Will Need
In order to make this recipe you will need the following:
- 2 aubergines/eggplants
- 500g beef mince
- 1 clove of garlic
- 1 tin of marinara or bolognese sauce
- 2 cups of ricotta cheese
- 1 cup of grated parmesan
- 1 egg
- 3 cups of shredded mozzarella
The Cooking Process
First up we are going to need to get those aubergines nicely roasted so that they can be sued in our lasagne. Slice the aubergines and look to get all slices the same thickness. Once you have done this coat with olive oil and salt and pepper, and place in a preheated oven at 180 celsius.
Next up we need to prepare the mince, which we will do by browning the mince and then adding salt and pepper, along with the garlic. At this point you could add some onions if you wish. Once the mince is browned, add the sauce and then place on a low simmer for 15 minutes until all the flavours combine and the mince cooks through.
Finally, whilst you are waiting for the aubergines to finish roasting, mix the ricotta and the parmesan together with one egg, and whisk until it forms a sauce.
Layer and Heat
Take the aubergines out of the oven, and turn the oven up to 200. Set up your work station with the mince, the mozzarella, the cheese sauce and the aubergines. In a roasting dish layer the aubergines on the base, then add the mince on top, followed by the mozzarella and then the cheesy sauce on top of that. Repeat this process until all of the ingredients have been used, and then coat the top of the lasagne with the mozzarella that is left.
Once you have constructed the lasagne all you need to do now is to place it in the oven for just 15 minutes. What we are looking to do here is to heat up the cheese sauce and melt the mozzarella that is on each layer and on the top of the lasagne. Use that cheese on the very top as a guide, once that has melted, you will know that the rest of the lasagne is hot enough to take out and serve.
Finally, simply cut the lasagne into slices and enjoy with some fresh salad, very easy, very keto and absolutely delicious.
For more health tips from Proserity Pac, check these articles out!