The Best Low-Carb Eggplant Lasagna


Step 1Brush the eggplant slices with 1 tablespoon of ghee from both sides. Place in the oven and bake at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) for 20 minutes.

Step 2Remove from the oven and set aside to cool.

Step 3Grease a pan with 1 tablespoon of ghee and cook the onion for a few minutes until fragrant. Add the beef and cook until browned and opaque.

Step 4Add marinara sauce and mix (reserve about a tablespoon for later). Take off the heat.

Step 5In a bowl, mix the ricotta, chopped herbs, salt, pepper, and egg. Mix until well combined and creamy.

Step 6Spread the remaining marinara sauce in the baking tray. We used a 12.5 x 10 inch (32 x 26 cm) baking dish per 4 servings, but any large deep dish will work. Add a third of the roasted eggplant slices. You'll be making three layers of eggplant in total.

Step 7Spread half of the ricotta mixture over them and add half of the cooked beef. Repeat one more time and finally add the last layer of eggplant slices.

Step 8Top with grated mozzarella and Parmesan. Bake in the oven preheated to 180 °C/ 360 °F (fan) for 30 minutes.

Step 9Let it cool down slightly before serving. You can store the cooled low-carb lasagne in the fridge for up to 4 days. Freezing is not recommended as it will change the texture of the cheese layer.