So worth the work for this craving!

                           Makes 6 - 8 Servings


  • 6 minced garlic cloves
  • 1 eggplant
  • 90g red onion
  • 1 pound ground beef (80/20)
  • 140g shredded mozzarella
  • 82g ricotta
  • 84g shredded parmesan cheese
  • 28 ounces crushed tomatoes/tomato pureé
  • 24 ounces Classico spinach and cheese Florentine spaghetti sauce
  • 128g baby spinach (fresh)
  • 1 Tablespoon olive oil
  • Seasoning of your choice: i.e.: Italian seasonings; oregano, etc...


  1. Pre-heat oven to 350*F
  2. Peel the eggplant and slice it. These slices need to be approximately 1/4” thick.
  3. Lay the slices out on a baking sheet and salt them.
  4. Set them aside to sweat for at least 30 minutes. ***This is an important step as this removes excess moisture and will prevent the lasagna from being watery!***
  5. After 30 minutes, pat them dry and spray them with oil.
  6. Bake them for 25 minutes at 350*F or until golden brown and set them aside.
  7. While the eggplant is baking —- Pour olive oil into a pan and sauté the garlic and onions until fragrant.
  8. Add the ground beef and seasoning.
  9. Once the meat is Browne add the spinach, crushed tomatoes and spaghetti sauce. Stir until combined.
  10. Let simmer until the sauce thickens to your liking. It usually takes approximately 20 minutes.
  11. Now that the eggplant and meat is done, we are ready for the fun part!
  12. Layer your dish as follows:  Meat sauce / eggplant / meat sauce/ cheeses / eggplant/ meat sauce / cheese. ((Repeat)) until you get to the top of your baking dish and top it with cheese.
  13. Bake at 350*F for 25 minutes or until the top is golden brown.

***Please note: These Macros are estimates according to the ingredients I used.***  

6 Servings


KETO-Eggplant Lasagna

8 Servings