Simple Way to Eggplant Lasagna Keto Vegan

Eggplant And Ground Beef Lasagna

Lay another layer of eggplant on top, and cover with the tofu ricotta and another thin layer of sauce.

Recipe Summary Eggplant And Ground Beef Lasagna

I couldn't decide if I wanted lasagna or moussaka the other night; this came out as a yummy combo of the two! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.

Ingredients | Eggplant Lasagna Keto Vegan

9 lasagna noodles

½ pound ground beef

1 onion, chopped

4 fresh mushrooms, sliced

2 cloves garlic, crushed

2 (14.5 ounce) cans Italian-flavored crushed tomatoes

1 eggplant, peeled and thinly sliced

2 cups mozzarella and cheddar cheese blend

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Grease the bottom and sides of 9x13 inch baking dish.

Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.

Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.

Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.

Pour about one-fourth of the sauce into the bottom of the prepared baking dish.

Layer noodles on top of sauce.

Spread a thin layer of sauce on top of noodles.

Place a layer of eggplant slices on top of noodle and sauce layer.

Sprinkle about one-fourth of the cheese on top of eggplant slices.

Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.

Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

Info | Eggplant Lasagna Keto Vegan

prep: 15 mins cook: 1 hr 5 mins total: 1 hr 20 mins Servings: 8 Yield: 8 servings

TAG : Eggplant And Ground Beef Lasagna