Chef Ryan Salter, of Salt & Ko. & Breadless, Shares Zero Carbs Lasagna Recipe

Low Carb Eggplant Lasagna 1 8x8 Baking Dish Parchment Paper Aluminum Foil 2 Medium Eggplants 2 cups of Ricotta Cheese 2 tsp of salt Pepper 3 cups of shredded Mozzarella cheese 2 cups of Ricotta Cheese 2 tablespoons of Basil 1 tablespoon of Oregano Bolognese 3 pounds of ground beef 1 medium onion2 table spoons of minced garlic 3 quarts of tomato sauce 2 pints of whole milk 2 table spoons of fresh oregano 3 table spoons of fresh basil Lightly brown ground beef, drain fat. And onion and sweat till translucent, add minced garlic and lightly brown. Make sure that the ground beef is broken up and no clumps of beef are present. Add tomato sauce and milk, stir to blend and simmer for 30 minutes. Add basil and oregano season with salt and pepper. Lasagna method 1. Peel and thinly slice 2 medium egg plants. Sprinkle lightly with salt to extract bitterness for at least 30 minutes and rinse in cold water, pat dry. 2. In an 8x8 baking dish place enough Bolognese to thinly cover the bottom of the dish. Layer the egg plant evenly, spread an even layer of Bolognese sauce over the egg plant and spread fresh mozzarella evenly over the first layer. Repeat this step 2 times. 3. After two layers built, evenly spread a layer of ricotta cheese and fresh basil. 4. Repeat step 2 until two layers are built again. 5. Cover the top of the lasagna with Bolognese and fresh mozzarella. 6. Cover with parchment paper and aluminum foil and bake in the oven for 45 minutes at 350 degrees. 7. Remove lasagna from the oven and let cool for 15 minutes before cutting and serving