Eggplant Lasagna

Eggplant Lasagna

This eggplant lasagna has layers of cheese, eggplant slices, and a rich meat sauce with spinach. It's a comforting casserole dinner that's keto friendly, low carb, and gluten free.

 #Eggplant #Lasagna

Ingredients

Roasting Eggplant:

• 1 medium eggplant (1 lb)
• 2 tbsp olive oil
• 3/4 tsp table salt
• 3/4 tsp ground black pepper

Meat Sauce:

• 1 lb 90% lean ground beef
• 15 oz wt. canned tomato sauce
• 5 oz wt. fresh baby spinach leaves, chopped and long stems discarded
• 1 tbsp olive oil
• 2 tsp dried oregano
• 1/4 tsp table salt
• 1/4 tsp ground cayenne

Other:

• 1 1/2 cups shredded mozzarella cheese (6 oz wt.)
• 2 large eggs, beaten

Instructions

Roasting Eggplant:

1. Preheat the oven to 400 F.
2. Cut off and discard the eggplant's ends. Cut the remaining eggplant lengthwise into 1/4 inch planks (I get about 14 planks). Arrange them on 2 baking sheets lined with parchment paper, or one if they all fit.
3. Brush the tops with olive oil. Season with salt and pepper.
4. Bake at 400 F for 7 minutes, flip the eggplant planks, and bake another 7 minutes. Let them cool while you make the meat sauce.

Making Meat Sauce:

1. Add olive oil to coat the bottom of a high-sided pan over medium heat. Add ground beef, breaking it apart as it cooks. Cook until browned, about 5 minutes.
2. Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat as needed to maintain a simmer. Simmer until the sauce is noticeably thicker, about 5 minutes, stirring occasionally.
3. Add oregano, salt, and cayenne. Stir until well-mixed.
4. Add spinach, cooking for a few minutes until wilted, stirring frequently. Turn off the heat.

Assembling Lasagna:

1. Prepare an 8x8 inch baking dish. Arrange eggplant slices along the bottom of the dish so that they're slightly overlapping in a criss-cross pattern.
2. Evenly pour about half of the meat sauce over the eggplant.
3. Add 1/2 cup of mozzarella cheese on top of the meat sauce.
4. Repeat with another eggplant layer, a meat sauce layer, and a cheese layer.
5. Top with remaining eggplant slices. Evenly pour beaten eggs on top. Sprinkle remaining 1/2 cup mozzarella cheese on top.
6. Bake at 400 F until the lasagna is heated through and bubbling up its sides, about 15 minutes. Let cool for about 10 minutes before slicing into it.

Original Recipe Article from savorytooth.com

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