{"id":10868,"date":"2021-11-24T09:57:52","date_gmt":"2021-11-24T14:57:52","guid":{"rendered":"http:\/\/protilife.com\/lasagne-aux-aubergines-keto\/"},"modified":"2021-11-24T10:10:53","modified_gmt":"2021-11-24T15:10:53","slug":"keto-eggplant-lasagna","status":"publish","type":"post","link":"https:\/\/www.protilife.com\/en\/keto-eggplant-lasagna\/","title":{"rendered":"Keto Eggplant Lasagna"},"content":{"rendered":"<div class=\"text_exposed_show\">\n<h4><strong>Ingredients<\/strong><\/h4>\n<h6 data-pm-slice=\"1 1 []\"><strong>Meat Sauce<br \/>\n<\/strong><\/h6>\n<ul class=\"ProsemirrorEditor-list\">\n<li class=\"wprm-recipe-ingredient\"><label><span class=\"recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\"> tsp Olive oil<\/span>\u00a0\u00a0<\/span> <\/label><\/li>\n<li class=\"wprm-recipe-ingredient\"><label>\u00a0<span class=\"recipe-ingredient\">2 C<span class=\"wprm-recipe-ingredient-unit\">loves<\/span> <span class=\"wprm-recipe-ingredient-name\"> Garlic<\/span> <span class=\"wprm-recipe-ingredient-notes\"> (minced)<\/span> <\/span> <\/label><\/li>\n<li class=\"wprm-recipe-ingredient\"><label> 1<span class=\"recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\"> 1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\"> lb Ground beef<\/span>\u00a0 <\/span> <\/label><\/li>\n<li class=\"wprm-recipe-ingredient\"><label>\u00a0<span class=\"recipe-ingredient\">1 <span class=\"wprm-recipe-ingredient-unit\"> tsp Sea Salt<\/span>\u00a0<\/span> <\/label><\/li>\n<li class=\"wprm-recipe-ingredient\"><label>1<span class=\"recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\"> tsp Black pepper<\/span> <\/span> <\/label><\/li>\n<li class=\"wprm-recipe-ingredient\"><label> 1 1<span class=\"recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\"> cups Marinara sauce<\/span> <\/span> <\/label><\/li>\n<li class=\"wprm-recipe-ingredient\"><label> <span class=\"recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\"> tbsp Italian seasoning<\/span> <\/span> <\/label><\/li>\n<\/ul>\n<h6><strong>Roasted Eggplant<br \/>\n<\/strong><\/h6>\n<ul class=\"ProsemirrorEditor-list\">\n<li class=\"ProsemirrorEditor-listItem\" data-list-indent=\"1\" data-list-type=\"bulleted\">20 oz Eggplant (about 1-2 depending on size; sliced lengthwise into 8 slices)<\/li>\n<li class=\"ProsemirrorEditor-listItem\" data-list-indent=\"1\" data-list-type=\"bulleted\">2 tbsp Olive oil<\/li>\n<li class=\"ProsemirrorEditor-listItem\" data-list-indent=\"1\" data-list-type=\"bulleted\">Sea salt and black pepper<\/li>\n<\/ul>\n<h6><strong>Cheese Filling<\/strong><\/h6>\n<ul class=\"ProsemirrorEditor-list\">\n<li class=\"ProsemirrorEditor-listItem\" data-list-indent=\"1\" data-list-type=\"bulleted\">8 oz Ricotta cheese<\/li>\n<li class=\"ProsemirrorEditor-listItem\" data-list-indent=\"1\" data-list-type=\"bulleted\">1\/2 cup Grated parmesan cheese<\/li>\n<li class=\"ProsemirrorEditor-listItem\" data-list-indent=\"1\" data-list-type=\"bulleted\">1 large Egg<\/li>\n<\/ul>\n<h6><strong>Cheese Topping<\/strong><\/h6>\n<ul>\n<li>2 cup Mozzarella cheese<\/li>\n<\/ul>\n<h4>Instructions<\/h4>\n<h6 data-pm-slice=\"1 3 []\"><strong>Roasted Eggplant<\/strong><\/h6>\n<div class=\"wprm-recipe-instruction-text\">\n<ol>\n<li>Preheat the oven to 400\u00b0F. Line and grease a baking sheet.<\/li>\n<li>Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.<\/li>\n<li>Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400\u00b0F.<\/li>\n<\/ol>\n<\/div>\n<h6><strong>Meat Sauce<br \/>\n<\/strong><\/h6>\n<ol class=\"ProsemirrorEditor-list\">\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>While the eggplant is roasting, heat oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<h6><strong>Cheese Filling<\/strong><\/h6>\n<ol class=\"ProsemirrorEditor-list\">\n<li class=\"ProsemirrorEditor-listItem\" data-list-indent=\"1\" data-list-type=\"numbered\">While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.<\/li>\n<\/ol>\n<h6><strong>Assembly<\/strong><\/h6>\n<ol>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Line the bottom of a 9&#215;13 in glass or stoneware casserole dish with a single layer of roasted eggplant slices (typically 6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Bake for 10-15 minutes, until the cheese on top is melted and golden<\/p>\n<\/div>\n<\/li>\n<li style=\"list-style-type: none;\"><\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>How about a keto eggplant lasagna? &#x1f60b;<\/p>\n","protected":false},"author":14,"featured_media":10867,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Keto Eggplant Lasagna","_seopress_titles_desc":"How about a keto eggplant lasagna? Discover our easy recipe! 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