My mom and I went back on the ketogenic diet sometime in mid-October. Mom has done really well. I have not. However, now that the holidays are over, and everyone around me is pumped up for their healthy resolutions for 2016, I'm ready to keto harder than ever before. Let the shrinking begin!
Because I know keto isn't always the easiest to follow, I like coming up with new recipes to allow me to enjoy my favorites without adding all the carbs/sugars. Since I tend to just throw a bunch of stuff in a bowl and call it good, I figured I should start writing things down so I can recreate some of the yummies and share with others. I made one of these favorites for New Year's Eve, and had several people ask for a recipe. So here goes!
Eggplant Lasagna
Makes about 12 servings
- 1 Large Eggplant
- 1 15 oz tub of full fat (or whole milk) ricotta cheese (I use whole milk Sargento)
- 2 large eggs
- 2 8oz bags of shredded cheese - I like to use one bag of HyVee pizza mix and one bag of regular mozzarella
- 24oz can of tomato sauce - it can be difficult to find a sauce with no sugar and few carbs. Let me know what you use! I'd love to try something new!
- 2 pounds Italian sausage (watch labels for sugar, though!)
- Olive oil to grease pan
- Salt and pepper to taste
1. Preheat oven to 425 degrees
2. Grease a 9x13 pan with olive oil (or other oil of your choice)
3. Cook ground sausage until done. You can make it really chunky if you want, but I like to chop it down as I think the texture meshes better that way.
4. Add your can of tomato sauce and stir together
5. In a separate bowl, mix together the ricotta, one bag of cheese (I usually add the pizza cheese to this part), and eggs.
6. Start layering! I start with a layer of eggplant, then sauce, then cheese mix. Do these until your pan is full.
7. Top with remaining bag of mozzarella
8. Pop in the oven and let cook until done. Usually about 30 minutes.
