Keto Eggplant Lasagna

Step 1

Prep. Preheat oven to 375 F and line 2 baking sheets with parchment paper

Step 2

Eggplant noodles. Cut off the ends of the eggplant, and use a veggie peeler to remove the skin. Cut lengthwise into 1/2" thick slices. Place eggplant on prepared baking sheets and spray with cooking spray (or brush with oil) on both sides. Bake in preheated oven for 20-25 minutes, or until softened.

Step 3

Meat. Meanwhile, cook Italian sausage (2 pounds) in a large pan until no longer pink, breaking up the meat with the back of a wooden spoon as it cooks. Place cooked meat on a paper towel-lined plate and set aside. Carefully remove excess fat from the pan using tongs and a paper towel.

Step 4

Saute. Add olive oil. Once shimmering, add yellow onion (and saute until soft, about 8 minutes. Add garlic (4 cloves) and cook for 1-2 minutes, until fragrant. Remove pan from heat, and stir in the pasta sauce (2, 24-ounce jars) and meat. Set aside.

Step 5

Cheese sauce. In a large bowl, combine the oregano (2 teaspoons), fresh basil (1 cup), salt (1 teaspoon), black pepper (1/2 teaspoon), ricotta cheese (32 ounces) , large egg (1), parmesan (2 cups) and 2 cups of mozzarella (saving half for the topping).

Step 6

Assemble. Spread 1/3 of the red sauce along the bottom of a 9x13 pan. Followed by half of the eggplant, and half the cheese sauce. Repeat until you've used all the ingredients -- your last layer should be the red sauce. Sprinkle the remaining 2 cups of mozzarella on top.

Step 7

Bake. Place casserole dish on a rimmed baking sheet, and into the preheated oven for 45 minutes. Your lasagna is done once the top is golden brown. Allow lasagna to cool slightly before slicing and serving, and enjoy!