Vegetarian Keto Lasagna with Mushroom Ragu
A vegetarian dream, this keto lasagna replaces meat with a rich mushroom ragu resulting in a hearty low carb family friendly meal. (slow cooker option). Nothing says L-O-V-E like homemade lasagna. And while it does take some time, none of the steps are hard and the end result is worth every minute!. Serve this great tasting vegetarian keto lasagna for Sunday supper or for meatless Monday. Bake in the oven or cook in the slow cooker. New low carb cooks may be wondering “how do you make a keto lasagna” and what do you use for noodles? Don’t worry, all it takes is a little thinking outside the box.
Make keto vegetarian lasagna the same way you make regular lasagna except it’s key to choose low carb ingredients. In this case we’ll use sliced eggplant as a low carb noodle substitute.Mushrooms are a great vegetarian meat substitute because they are meaty in texture and very flavorful. This mushroom ragu increases both the flavor and heartiness 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, saute them 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 pop of fresh flavor with chopped basil or parsley.
- 1 large eggplant (1 1/2 pounds)
- 3 tbsp olive oil (divided use)
- 1 pound mushrooms rinsed and wiped
- 3 cloves garlic sliced
- 1/2 tsp dried basil
- 1 1/2 cup Marinara Sauce
- 15 oz whole milk ricotta cheese
- 3 cups grated mozzarella cheese (divided use)(12 oz)
- 1/2 cup (30 g) Parmesan cheese,
- 1 large egg beaten