Low-Carb Lasagna with Eggplant 'Noodles'

Serves 6

Ingredients

  • 1 1/4 lbs ground beef
  • 1 Tbsp oregano
  • 1 Tbsp marjoram
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp onion powder
  • Salt and pepper to taste
  • 1 large eggplant (1 1/4 - 1 1/2 lbs), peeled
  • 1 4/5 cups garlic Parmesan Alfredo sauce
  • 2 cups Italian five-cheese mix
  • 1/4 cup grated Parmesan cheese
  • 2.3 oz sundried tomatoes

Preparation

  1. Preheat oven to 350 F.
  2. Brown the ground beef in a skillet, adding the oregano, marjoram, garlic powder, onion powder, salt and pepper as it cooks. Once thoroughly cooked, drain and set aside.
  3. Slice the eggplant into thin slices, either lengthwise for long slices or across for round slices. Place it in a microwave safe bowl and microwave for 5-6 minutes.
  4. When the eggplant is tender, remove it from the microwave and layer slices on the bottom of a large glass baking dish, creating 1-2 layers that fully cover the bottom of the dish.
  5. Using half the ground beef, create another even layer covering the eggplant.
  6. Evenly distribute about half the Alfredo sauce on top of the beef layer, then sprinkle sundried tomatoes on top. Sprinkle about 2/3 cup shredded Kraft cheese as another layer.
  7. Repeat these layers, starting with an eggplant layer, meat, sauce, and remaining shredded cheese. To top it off, sprinkle on grated parmesean.
  8. Bake for 30-35 minutes, until top is golden brown and lasagna is bubbly.

Nutritional Information per Serving

  • 542 Calories
  • 40 g Fat
  • 13.3 g Carbohydrate
  • 3.3 g Fiber
  • 30 g Protein

Source: Blah Blah Blah Keto

Photo credit: Vialbost on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Vegetable

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