Eggplant lasagna

 

Time & Nutritional data(per serving)

Overall1 h Hands on30 mins

Total Carbs12.3g Fiber4.8g
Net Carbs7.4g of which Sugar4.1g
Protein43.3g Fat53.9g of which Saturated25.1g
Energy708kcal carbs4.3% protein25.2% fat70.5%
Sodium32.4%RDA Magnesium16.4%RDA Potassium40.6%EMR

 

 

 Ingredients (makes 4 servings)

1.1 lb minced beef, grass-fed	500 g / 17.6 oz
2 medium eggplants (aubergine)	500 g / 17.6 oz
1⁄3 cup marinara sauce, home-made	80 g / 2.8 oz
2 cups ricotta cheese	240 g / 8.5 oz
1 large free-range egg	50 g / 1.8 oz
1 small bunch fresh parsley	8 g / 0.28 oz
1 small bunch freshly chopped mint	8 g / 0.28 oz
1 cup grated parmesan cheese	60 g / 2.1 oz
1⁄2 package mozzarella cheese (low moisture)	100 g / 3.5 oz
2 tbsp ghee (garlic or plain) or butter, grass-fed (or coconut oil)	30 g / 1.1 oz
1⁄4 tsp pink Himalayan or sea salt	1.5 g / 0.05 oz
freshly ground black or cayenne pepper	1.2 g / 0.04 oz

Optional ingredients (makes 4 servings)

1⁄2 medium white onion +0.96g of net carbs per serving

50 g / 1.8 oz

 

Step 1

Preheat the oven to 400℉ / 200℃. Slice the eggplant into ¹⁄₂ inch (~ 1 cm) slices and place on a baking tray. Grease with melted butter (or ghee) and place in the oven. Cook for about 20 minutes.

When done, remove from the oven and set aside. Reduce the temperature to 360℉ / 180℃.

Step 2

Meanwhile, prepare the Marinara sauce if you haven't done so.

Step 3

Peel and finely chop the onion (if used) and place on a pan greased with ghee (or butter, lard) and cook until slightly brown.

Add the minced beef, stir and cook until no pink parts appear.

Note:

There is already some onion in the marinara sauce, so if you prefer to, you can avoid adding it in the meat mixture.

Step 4

Then, add the marinara sauce, mix in well and take off the heat. Keep a small amount of the marinara sauce aside.

Step 5

Now, prepare the cheese topping. Wash and finely chop the herbs.

Step 6

Place the ricotta cheese into a bowl and mix with chopped herbs and egg(s).

Step 7

Spread the marinara sauce you kept aside in the bottom of a baking dish.

Step 8

Start assembling the lasagna by placing the first layer of the eggplants (about a third of the eggplants).

Step 9

Top with half of the cheese mixture and spread well.

Step 10

Add half of the ground meat and spread evenly.

Add the second layer of eggplants, cheese mixture and meat.

Step 11

Top with the last layer of eggplants and sprinkle with grated mozzarella and grated parmesan cheese.

Step 12

Place in the oven and cook for 30 minutes. When done, the top gets crispy and golden brown.

Remove from the oven and set aside to cool down. Serve while still warm!