This scrumptious keto eggplant lasagna packs a punch of flavor and has 3 different kinds of cheese. Once you sink your teeth into the eggplant noodles, marinara sauce and cheesy goodness you aren’t even going to think about classic lasagna again. It’s that good!
Place the sliced eggplant in a colander over the sink. Salt the eggplant, and leave it to sit and drain for 20 minutes or so.
Preheat the oven to 400 degrees.
Rinse and dry the eggplant slices. Place them on a rack on a baking sheet, and bake for 10 minutes, flipping them over halfway through baking.
Brown the ground beef completely in a skillet on the stove. Add in the oregano, garlic powder, basil as well as salt and pepper to taste.
In a mixing bowl, combine the ricotta cheese, cottage cheese and salt and pepper to taste. Stirring to combine completely.
Layer ⅓ of the marinara sauce in the bottom of a greased loaf pan.
Place a layer of eggplant slices over the sauce.
Put half of the meat mixture over the eggplant layer.
Spread half of the cheese mixture over the meat.
Repeat steps 6-9 one more time.
Place one more layer of the remaining ⅓ of the marinara sauce on top of the mixture, and top it with the mozzarella cheese.
Bake the mixture covered with tin foil at 350 degrees for 30 minutes, and then uncover, baking for an additional 15 minutes uncovered. Let cool for 10 minutes before serving.