I like to think that if lasagna was more simple to put together, it would be as popular as pizza. Layers upon layers of cheese, tomatoes, and beef make lasagna one of the greatest meals on the planet. Pizza wins only because it is so simple to prepare, but lasagna is worth the effort every time.
The other great thing about lasagna is that the ingredients can be altered for new combinations. That is big news for those on the Keto diet because usually there is a lot of carbs involved. Thankfully this Keto eggplant lasagna is as good for you as it is to taste.
Watch this video of how to make keto lasagna to get your tastebuds going:
Lasagna is a Game of Patience
As I mentioned, lasagna is worth the effort, and yes, it requires some work. This recipe will take a couple of hours to prepare, but all good things take time. There are multiple processes to putting any lasagna together, and if you try to rush it, the whole thing will come out sloppy.
Take your time when getting all the ingredients ready, and make sure everything is sized and proportioned properly. When building the lasagna, make sure to distribute all of the parts evenly and enjoy constructing the dish. Patience is the key factor in ending up with a perfect looking lasagna or a big mess.
Eggplant = The Perfect Substitute
Recently I was shocked when a friend of mine told me that she had never tried eggplant, like in her whole life. Eggplant may not be my favorite vegetable, but it is delicious and versatile, which makes it hard to believe that someone would have made it well into their adulthood and never tried it before.
Eggplant is great on its own, grilled up on the barbecue or fried up in a pan. It works perfectly in vegetable stews like ratatouille as it offers a unique texture. It is kind of a magical ingredient that can do so many things, include build a fantastic lasagna such as this one.
Add in Some Alternative Ingredients
I did say that lasagna is wonderful because of the many ingredients you can change and add. I am a big advocate for having fun in the kitchen and making dishes the way that you like them – and, not just how the recipe says. There is always room to add a bit of this or some of that. So, here are a few Keto ingredients that you can consider adding to your eggplant lasagna:
Place 4 Tablespoons of coconut oil into a large stock pot. Add in the ground meat and the onion. Cook until the meat browns and the onion turns translucent.
Then add in the tomatoes, tomato paste, fresh herbs, fennel seeds, and minced garlic.
Cook on a low simmer with the lid on for 45 minutes. Stir regularly to make sure nothing sticks to the bottom of the pot.
Preheat the oven to 375 F (190 C) and boil a pot of water. Add the 3 Tablespoons of salt into the boiling water, then add in the eggplant slices. Boil for 2-3 minutes and then remove and place in cold water (if your slices are thicker, then you might need to boil for longer – the eggplant should soften so that you can cut it with a fork fairly easily).
Add the whisked eggs into the meat mixture and stir slowly to mix the eggs in. Cook the meat mixture for 10 minutes more and then add salt to taste. Cook until the meat mixture doesn’t have much water in it anymore.
Pour half the meat mixture into the bottom of a 13 by 9 inch lasagna pan or a similar baking pan. Pat the eggplant slices dry on a towel and top the mixture with the slices.
Then pour the other half of the egg/meat mixture on top of the eggplant slices, and top that egg/meat layer with the rest of the eggplant slices.
Cover the tray with aluminum foil and bake for 45-50 minutes.
All nutritional data are estimated and based on per serving amounts.
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love.