Keto Lasagna with Pesto
“La-la-la-la-la-la-sag-na” is what you would have heard had you passed by my house the day I made this lasagna. The weather was unseasonably warm that day and I had all the windows open, singing one of my favorite songs from my childhood (I had an odd taste in music as a child), Lasagna by Weird Al Yankovic. If you are unfamiliar with this song, it is sung to the tune of La Bamba and once it gets in my head there is no getting it out.
Anyway, this lasagna really is something special. Typically I’m not a huge fan of eggplant, but this lasagna may have just converted me. If you’re skeptical that eggplant can effectively mimic and replace pasta, join the club…. I was too. I knew it would hold up and create layers, but I honestly never expected it to be as good as it was. I think the key to sustaining a Keto diet is being able to recreate your favorite dishes so you don’t feel so restricted. There was a time when rice, pasta, and bread made up a sizeable portion of my breakfast, lunch and dinner, and although the nutrients I’m fueling my body with nowadays is drastically different, the menu really hasn't changed that much.
I’ve talked about this in previous posts, but finding a clean and tasty pasta sauce without added sugars, and a plethora of other ingredients I can’t pronounce, is way easier said than done. Any making your own is always an option, but who has the time to gather all the ingredients at the store and actually do it. The tomato basil sauce is what I used in this recipe and how they get that much flavor out of just tomatoes, olive oil, onions, carrots, basil and salt is beyond me. It’s such a great addition to my kitchen pantry, especially when trying to minimize the amount of ingredients in the dish and on my grocery list.
After I topped the lasagna with a generous swirl, I used a big heaping spoonful as salad dressing on a big bed of arugula, which was the perfect side for this lasagna. Made in one skillet you just can’t go wrong with this easy recipe!
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large eggplant, cut into 1/2" rounds
- 1.5 cups DeLallo Pomodoro Fresco Sauce
- 2 cups Italian blend cheese (mozzarella, parmesan, romano)
- 1/4 cup DeLallo Simply Pesto