Eggplant Lasagna

Hello and thanks for stopping by! Here’s what’s cooking at the cabin this week: This hearty lasagna uses thinly-cut eggplant in place of carb-filled pasta noodles. The trick here is to slice that eggplant nice and thin (slicing the short way makes this easier) before roasting to keep it tender, melt-in-your mouth gooood! We love the subtle, smoky flavor that the roasted eggplant brings to this dish and don’t miss those noodles one bit!

Eggplant Lasagna

8 hearty servings, Prep: 50 minutes, Bake: 1 hour

Ingredients:
  • 1 large eggplant, sliced into 3/16” thin rounds
  • olive oil spray
  • 1lb grass fed ground beef
  • 1lb grass fed ground pork
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 30 oz. jar low-carb marinara sauce
  • 1/2 cup dry red wine
  • basil & oregano
  • pinch of red pepper flakes
  • 1 bay leaf
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded parmesean-romano cheese
  • 1/4 cup mayonnaise
  • 8 oz whole milk ricotta cheese
  • 8 oz sour cream
  • fresh tomato slices (for garnish) if desired
Instructions:
  1. Preheat oven to 350 degrees F.
  2. Place eggplant slices on oiled baking pans and bake at 350 for 30-40 minutes
  3. Meanwhile, chop the onion and garlic.
  4. Add to a large pot with the ground beef and pork. Sautée over medium heat until medium done, breaking up the meat into small chunks.
  5. Add the marinara and stir.
  6. Use the wine to swish out the marinara jar and add to the pot. Stir.
  7. Add the herbs and spices. Stir.
  8. Simmer, stirring occasionally 15 minutes to 1/2 hour.
  9. Meanwhile, mix ricotta, mayonnaise and sour cream together in a bowl and set aside.
  10. When eggplant has cooled a bit, assemble the lasagna in a 13x9x2 pan in this order: sauce, eggplant, cheese mix, shredded cheeses – repeat. You can add some thin fresh tomato slices to the top for garnish if desired.
  11. Lasagna can be baked immediately at 350 for one hour, or refrigerated/frozen for baking later.

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Please also note: I am not a doctor or nutritionist. While this LCHF and ketogenic diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.

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