A vegetarian dream, this keto lasagna replaces meat with a rich mushroom ragout, resulting in a hearty, low-carb, family-friendly meal. (Slow cooker option).
Nothing says LOVE like homemade lasagna. And while it takes some time, none of the steps are difficult and the end result is worth every minute !. Serve this delicious vegetarian keto lasagna for a Sunday lunch or a meatless Monday. Bake in the oven or cook in the slow cooker.
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Yes, a keto lasagna recipe that uses sliced eggplants as low-carb pasta.
I love posting great tastings vegetarian keto recipes for my low carb friends. This low carb veggie lasagna is just my newest. Turning my delicious eggplant lasagna recipe with meat sauce into a suitable dish for keto vegetarians was easy. and Replace ground beef with a rich mushroom ragout holds that healthy lasagna spicy and hearty.
New low carb cooks may be wondering “How do you make a keto lasagna” and what do you use for pasta? Don’t worry, all you need to do is think a little outside the box. Make keto-vegetarian lasagna the same way as regular lasagna, except that choosing low-carb ingredients is important. In that case we will Use sliced eggplant as a low-carb pasta substitute.
How to cut eggplant for low carb keto noodle
Eggplant is a great low-carb pasta option for vegetarian keto lasagna. The elongated shape of the eggplant is perfect for slicing and layering in a pan. Male eggplants have smaller and fewer seeds than female eggplants. Look at the flower end to tell them apart. Male eggplants have a small, flat, round circle at the flower end of the fruit. Female eggplants have a wider and deeper impression that looks like a line or a dash.
To cut the eggplant, cut off the stem end and flower ends. This results in two flat, stable surfaces for placing on the cutting board. Now use a sharp knife to cut vertically from the top of the eggplant straight down, using a gentle sawing motion.
Then bake. Baking the sliced eggplant in a 400 F oven cooks the eggplant and allows the water to evaporate. The eggplant becomes pliable and easy to work with. Baking also softens the bitterness of the vegetables.
Use whole milk ricotta cheese and an egg
The ricotta cheese layer is my favorite layer in keto lasagna recipes. Whole milk ricotta cheese has fewer carbohydrates per serving than semi-skimmed and non-fat ricotta cheese, so it’s your best bet. Mixing a beaten egg into the ricotta cheese is very traditional. This will prevent the cheese from thinning and becoming grainy. It is also important to stir the mozzarella and parmesan into the ricotta, as the aubergine gives off some moisture when cooked.
TIP: Don’t skimp on cheese. Eating enough protein can be a challenge for some vegetarians. The dairy products in this recipe provide 21 grams of protein and more than four times the recommended daily amount of calcium.
Hearty mushroom ragout
Mushrooms are a great vegetarian meat substitute because they have a meaty texture and are very aromatic. This mushroom ragout adds flavor as well as the warmth of this vegetarian lasagna recipe. To use mushrooms as a ground beef substitute, quarter them and pulse a few times in a food processor. Then sauté in olive oil and cook to remove excess water. Add your favorite low carb tomato sauce to the pan and simmer to evaporate any excess moisture. Add a touch of fresh flavor with chopped basil or parsley.
Low carb sauce options
The basis of every good Italian recipe is the sauce. Make your own low-carb tomato sauce (marinara sauce) or use store-bought one, but choose a low-carb one. My favorite pre-made keto sauces are Raos Marinara and Organico Bello.
There is a right way to layer a lasagna that is no different with keto lasagna. The only difference is the number of layers and the pasta ingredients.
- Spread a thin layer of sauce in the pan.
- Layer half of the sliced eggplants in the pan.
- Spread half of the ricotta mixture on top of the eggplant noodles.
- Pour half of the mushroom ragout over the ricotta cheese.
- Repeat layers.
- Top with mozzarella cheese.
NOTE: My layers are reversed in the photos. This is what happens when young children distract busy mothers too often! The lasagna was tasty anyway!
Bake this vegetarian keto lasagna or cook in the slow cooker!
Although it’s traditional to cook eggplant lasagna in the oven, this recipe can also be made in the crockpot. Since slow cookers use a wet cooking method (in the form of steam pockets) and “make them liquid” when they cook, I recommend baking the eggplant noodles in the oven to remove excess moisture before layering the lasagna in your slow cooker.
Serving, storing, reheating and freezing
Serve with a green salad and your favorite oil and vinegar dressing. Cover any leftovers and refrigerate. Reheat in a microwaveable bowl or cover in foil and heat in the oven at 350 ° F for about 20-30 minutes.
To freeze individual servings, wrap them in parchment paper and place them in a zippered bag. To freeze an entire recipe, place a piece of parchment over the lasagna, then wrap the dish tightly in foil. The parchment protects the acid in the tomato sauce from reacting with the aluminum foil. Freeze for up to 3 months. Thaw in the freezer overnight.
Vegetarian keto lasagna with mushroom ragout
A vegetarian dream, this full-flavored keto lasagna replaces meat with a rich mushroom ragout, resulting in a hearty, low-carb, family-friendly meal. Bake or cook in the slow cooker.
Preparation time: 30th protocol
Cooking time: 50 protocol
Rest time: 10 protocol
Total time: 1 hour 30th protocol
9 × 13 inch lasagne pan (or slow cooker)
2 large trays
medium skillet or pan
Measuring cup and spoon
- 1 great aubergine (1 1/2 pounds)
- 3 tablespoon olive oil (shared use)
- 1 lb mushrooms rinsed and wiped
- 3 Cloves garlic cut
- 1/2 teaspoon dried basil
- 1 1/2 Cup Marinara sauce
- fifteen ounce Whole milk ricotta cheese
- 3 cups grated mozzarella cheese (shared use) (12 oz)
- 1/2 Cup (30 g) parmesan cheese,
- 1 great egg beaten
Eggplant (preheat oven to 400F)
Cut a thin slice from the underside and cut off the top from the aubergine. (I angle the knife under the leaves and cut them off to expose more of the eggplant to reduce waste before cutting.) Place the eggplant upright on the cutting board, holding the top with your fingers in one hand. Carefully cut the eggplant from top to bottom with a light sawing motion, starting on the side of the eggplant. You want 8 slices about 1/4 inch thick.
Grease two large baking sheets with 1 tablespoon of oil each. Place 4 eggplant slices per leaf. Bake 6-8 minutes per side, then turn and bake for another 6-8 minutes. Put aside.
While the eggplants are cooking, put the mushrooms in a food processor with a metal knife and chop them about the size of a pea. There will be larger and smaller pieces. (Or chop by hand.)
Slice the garlic and place in a medium skillet. Add 1 tablespoon of olive oil, set the heat to medium, and sauté the garlic until slightly soft and the oil is flavored. Add the mushrooms and cook to remove as much moisture as possible. Add 1 cup of marinara sauce and the dried basil. Stir and simmer until the sauce thickens. (Cook almost dry if using a slow cooker.) Remove from heat.
Spread 1/2 cup of sauce on the bottom of the lasagne pan, then add 4 eggplant slices. Spread half of the ricotta and cheese mixture over the aubergines. Spoon half of the mushroom ragout onto the ricotta cheese and distribute it. Repeat the layers and cover with the remaining mozzarella and parmesan cheese.
Bake (preheat oven to 375F)
Place a piece of parchment over the lasagna to prevent the acid in the sauce from reacting with the aluminum foil. Cover tightly with foil and bake covered for 30 minutes at 375 ° C, then bake open for 10 minutes. Let the lasagna sit for 10-15 minutes before cutting into 8 equal pieces and serving.
Spray the slow cooker sleeve with non-stick cooking spray. Follow the directions except for layering the ingredients for the eggplant lasagna in the slow cooker. Cover with the lid and cook at high power for 2-3 hours or until a knife inserted into the lasagna meets little resistance. Turn off the slow cooker and let the lasagna sit, covered, for 30 minutes to an hour to soak up any excess liquid. Cut and serve.
FOR 8. EACH SERVING IS 8g NET CARBOHYDRATES.
Portion: 1Eighth casserole | Calories: 347kcal | Carbohydrates: 11G | Protein: 21.55G | Fat: 24.64G | Saturated fatty acids: 11.74G | Polyunsaturated fat: 0.83G | Monounsaturated fatty acids: 5.67G | Cholesterol: 89mg | Sodium: 523mg | Potassium: 298mg | Fiber: 3G | Sugar: 4.44G | Vitamin A: 5775IE | Vitamin C: 20thmg | Calcium: 4208mg | Iron: 8.4mg
Kim is a self-taught cook with over 30 years of experience in the kitchen. She is developing and testing low-carb and ketogenic recipes in her California home. She started her low-carb journey in 2009 and started blogging at the insistence of friends in 2014. Kim shares delicious low-carb and keto recipes that no one would believe are sugar-free. Her recipes are featured in newsstand publications and on websites across the Internet.