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Eggplant Lasagne

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Ingredients

Adjust Servings:
Mince Sauce
500g Mince Meat I used pork mince.
1 M-L Eggplant / Aubergine Medium - Large
1 Medium diced Onion
2 Tomatoes Blanch, peel and dice.
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Dried Thyme
1 minced clove Garlic 2 small or one Large clove
1 Cup Sliced Mushrooms
1 tbsp Tomato Paste
0.5 Cup frozen Spinach
Salt & Pepper
100ml Water
for cooking. Oil Lard or any cooking oils you prefer.
White Sauce
1 cup Full Cream Ricotta Cheese
1 Egg
1 tbsp chopped fresh Parsley
1 tsp fine grated Parmesan
Toppings
100g Feta Cheese
0.5 grated Mozzarella Cheese

Nutritional information

11g
Carbs
49g
Fat
40g
Protein
523
Calories

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Eggplant Lasagne

Features:
  • Orange List
  • Serves 5
  • Easy

Ingredients

  • Mince Sauce

  • White Sauce

  • Toppings

Directions

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Delicious low-carb lasagna that will leave you wanting more. This recipe is very flexible. You can use Pork, Beef or Chicken mince and Zucchini can replace Eggplant.

Steps

1
Done

Cut the Eggplant lengthwise or in rings. Lightly brush with some oil or lard, sprinkle with some salt and fry to give it some colour. Eggplant absorbs oil quickly so brushing it with oil stops it from becoming soggy. Fry in a hot pan until it is golden on both sides.

2
Done

Set the oven to pre heat on 180­°c - 350°F
Fry the onion and mushrooms for 5 min until golden add the garlic and give it a stir. Add the mince some salt & pepper and brown the mince. Add the chopped tomatoes, herbs (oregano, Basil and thyme), tomato paste and water. Stir well turn down the heat and simmer for 5-10 min, stir again and simmer for another 10 min. Add the cup of frozen spinach and stir well.

3
Done

In a medium mixing bowl combine the White sauce ingredients and stir until well mixed together.

4
Done

In a deep dish lay half of the mince and layer some of the eggplant slices over the mince to cover the mince. Top off with half of the white sauce mix and spread to cover the egg plant and mince. Layer the rest of the mince over the sauce followed by eggplant and the remainder of the white sauce. Finally, sprinkle the feta and Mozzarella cheese over the top.

5
Done

Bake for 20 min - 30 min until cheese has melted and golden.

*TIP: How to dish a perfect slice of Lasagna.
The trick is to let it rest and cool after removing it from the oven before dishing up!

Admin

Born and raised in South Africa, I moved to Sweden when I was 21. It was after moving that I fell in love with the LCHF way of eating. I love cooking, travelling and of course my blog!

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