Adam Seger – A Keto Lasagne Recipe To Blow Your Mind

To anyone who is kickstarting the new year with a keto diet, we have a great lasagne recipe which is going to seriously help you out. Someone who inspires me a lot when it comes to keto meals is the brilliant chef and fitness expert Adam Seger, and it was him who first planted the idea in my mind to replace pasta in another recipe with some aubergine, and this works perfectly in the lasagne. Aubergine or eggplant for those in North America, is a nutrient packed options which tastes absolutely great in this lasagne.

What You’ll Need

For this recipe you’ll need the following:

• 400 g ground beef
• Olive Oil
• 2 Aubergines, sliced lengthways
• 2 Cups of Ricotta Cheese
• 1 Cup of Grated Parmesan
• 2 Cups of Grated Mozzarella
• 1 Clove of Garlic
• 400ml of marinara or bolognese sauce
• 1 Egg

Getting Started

First up we need to preheat the oven to 180, whilst it is heating place your aubergines slices on a baking tray and add a touch of olive oil, salt and pepper to each one. Once the oven is hot we are going in with the aubergines, as we need them roasted for the lasagne.

Mince Time

Whilst the aubergines are roasting we will brown the mince in the pan before adding in the sauce and the chopped garlic, you can add some oregano and some rosemary here for additional taste. Keep stirring the mince until done, and then set aside.

Cheesy

Now, give the aubergines a flip and let them cook for 10 more minutes, which gives us the time we need to get our cheesy, bechamel-style sauce on the go. Simply combine the ricotta and the parmesan with the egg, and stir until you have an even mixture.

Build It

Take your aubergine slices out of the oven and set aside, take a casserole dish and now we are going to build the lasagne. Begin with a layer of aubergine on the base of the dish, and then spoon on the mind mixture, followed by the cheesy sauce, and then a good sprinkle of mozzarella, this is how each layer will look. It is important that you spread the mixture out across the whole of the layer of aubergine, because each layer should be flat. If we don’t do this then we run the risk of a pyramid shaped lasagne, which of course nobody wants.

Once you have finished building the layers, add the rest of the mozzarella to the top of the lasagne and place in the oven, cranking the heat up to 200 degrees celsius. Now given that all of the food in the dish is already cooked, the key to this step is to allow the cheese to melt and the lasagne to solidify. This should take no more than 15 minutes, take out when done, give yourself a generous slice and enjoy this delightful, sin-free meal option.