Low Carb Eggplant Lasagna

Lasagna is seen as tedious and time consuming, but it doesn’t have to be. This recipe takes about an hour to make from start to finish. The key is to prep the eggplant (aubergine) and cheese while the meat and sauce are cooking. I chose to peel the eggplant, as I find the skin becomes tough once baked and is awkward to deal with when serving or eating.

Prep and cook time: about 1 hour total
Bake At: 400’F/ 200’C in a standard oven

Ingredients:

• 1 eggplant (aubergine)
• 1 lb/ 500 g ground beef
• 1 small onion
• 2 mushrooms
• 1/4 cup/ 100 g tomato paste
• 1/3 cup/ 125 g mozzarella (preferably fresh, but use what you have at hand).
• Parmesan (as much as desired)
• Cheddar (as much as desired)
• 1/2 cup/ 200 g heavy/ double cream
• 2 tbsp mixed herbs
• 2 tbsp Italian seasoning
• Salt to taste
• Pepper to taste

Directions:

1. Heat frying pan over medium heat and add the ground beef
2. Dice the onion and mushrooms and stir into the beef (for a faster cooking time, add while the meat is still cooking).

   

   To speed up the cooking time, I add everything to the frying pan at the same time.

3. Season the beef with salt, pepper and the herbs. Stir it in thoroughly. If the meat is starting to stick to the pan, add a little water or oil.
4. While the meat is cooking, peel the eggplant and thinly slice into 1/4 inch strips. The slices don’t have to be perfect. Set aside the sliced eggplant when finished.

   

   Peeling the eggplant may seem tedious, but it’s worth the couple extra minutes of work.

5. Drain and cube the fresh mozzarella. Set aside.
6. Grate the cheddar and Parmesan cheese. Set aside.
7. At this point, turn the oven on to 400′ F/ 200′ C.
8. Once the meat is fully cooked, add the tomato paste.
9. After the tomato paste is fully incorporated, remove the pan from the heat and immediately add the mozzarella, mixing it in.
10. After the mozzarella is mixed in, add the cream. It’s important that the pan is not on the heat at this point so that you don’t over-cook the cream.
11. Place half of the lasagna filling into the bottom of a casserole dish.
    Sprinkle with Parmesan and cheddar cheese.

    

    I reserved most of my cheese for the top of the Lasagna.

12. Place the sliced eggplant over the cheese.

    

    Divide and cut up the eggplant so it fits snugly into the casserole dish.

13. Top the eggplant with the remainder of the filling and then generously cover with Parmesan and cheddar cheese.
14. Place the casserole dish in the oven and bake for approximately 30 minutes– until the cheese is nicely browned and the sauce has bubbled through a little bit. 
15. If you have the patience for it, let the lasagna cool for 15 minutes before serving, as it sets up and is easier to serve.

This recipe is also linked on:

The Crowned Goat
Creating My Way
Titus 2
Lady bug blessings
Miz Helens country cottage
No minimalist Here
The country cook
The Jenny evolution
Carole’s Chatter