Low Carb Eggplant Lasagna With Meat Sauce

INGREDIENTS

• 1 large eggplant
• 6 cups Hearty Tomato Meat Sauce (get recipe here)
• 2 cups full fat ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, shredded
• 8 small fresh basil leaves, chopped
• 1 tbsp dried oregano

INSTRUCTIONS

1. Preheat oven to 400° Line a baking sheet with aluminum foil.
2. Cut ends off eggplants and slice lengthwise in ¼ inch slices.  You should end up with about 10 slices total.
3. Brush each slice of eggplant with olive oil on both sides and sprinkle with a little salt and pepper.  Bake about 7 minutes each side.
4. In a large mixing bowl, combine ricotta, Parmesan and basil. Mix until all ingredients are well incorporated.
5. Pour 2 cups of sauce into the bottom of an 8×13 baking dish.  Spread into an even layer.  On top of the sauce, layer half of the eggplant slices.
6. Layer on half of the ricotta mixture, spreading evenly across the entire dish.  Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
7. Pour 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.  Layer the remaining eggplant on top of the sauce.
8. Layer second half of the ricotta mixture, spreading evenly across the entire dish.  Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
9. Pour remaining 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.
10. Sprinkle remaining 1 cup of mozzarella cheese evenly across the entire dish.  Sprinkle oregano on top of cheese.  Cover with foil and bake for 30 minutes.  Remove foil and broil on high 5-8 minutes. Let stand 15 minutes before cutting.

Read Full Recipe ---> Click Here