Name: Keto Eggplant and Zucchini “Lasagna” Recipe
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 2 medium eggplants (1000 g); 3 zucchinis (360 g); 1 medium onion, peeled and diced (110 g); 2 Tablespoons of olive oil (30 ml); 2 cloves of garlic, peeled and diced (6 g); 34 white button mushrooms, finely diced (340 g); 1 lb of ground beef (450 g); 1 can of diced tomatoes (400 g); 2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml); 1 Tablespoon of sesame seeds (14 g); Sea salt; Pepper, to taste; Chopped flat leaf parsley, for garnish (optional)

Ingredients

2 medium eggplants (1000 g)
3 zucchinis (360 g)
1 medium onion, peeled and diced (110 g)
2 Tablespoons of olive oil (30 ml)
2 cloves of garlic, peeled and diced (6 g)
34 white button mushrooms, finely diced (340 g)
1 lb of ground beef (450 g)
1 can of diced tomatoes (400 g)
2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
1 Tablespoon of sesame seeds (14 g)
Sea salt
Pepper, to taste
Chopped flat leaf parsley, for garnish (optional)

Instructions

To create the lasagna “noodle” layers:Slice the eggplant and zucchini into 1/4-inch thick slices and then salt them well. Let the water drain out of the slices for around an hour (place onto racks if possible). Dry them off well with paper towels.
To create the beef layers:Fry the onions, garlic, beef, and mushrooms in some olive oil until the beef is browned and there’s no water at the bottom of the pan. Then add in the tomatoes and gluten-free tamari sauce and cook until most of the liquid has evaporated. Season with salt and pepper, to taste.
To put the lasagna together:Preheat the oven to 375 F (190 C). Pour a layer of the beef mixture into the bottom of a baking tray and then top with eggplant and zucchini slices. Then add another layer of beef followed by another layer of eggplant and zucchini. Sprinkle sesame seeds on top and bake, covered with foil, for 20 minutes. Remove the foil and return to the oven for an additional 5-10 minutes.
For garnish:Sprinkle chopped parsley over the top.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 7 g

Nutrition

Calories: 226
Sugar: 6 g
Fat: 15 g
Carbohydrates: 12 g
Fiber: 5 g
Protein: 12 g