Low-Carb Eggplant Lasagna with Homemade Ricotta

Ingredients

• 3 pieces Large Eggplants
• 1 lb Ground Beef (80/20)
• 0.5 lb Ground Pork
• 28 oz Crushed Tomatoes
• 4 cups Whole Milk
• 1 cup Heavy Cream
• 3 tbsp Fresh Lemon Juice
• 1 large Egg
• 0.5 cup Fresh Basil
• 1 cup Parmesan Cheese
• 2 tbsp Kosher Salt
• 2 tbsp Olive Oil

Instructions

1. 1

   Prepare the ragù by browning beef and pork in olive oil. Add crushed tomatoes and simmer on the lowest possible heat for 12 hours (or use a slow cooker) until the sauce is deep red and thick.

2. 2

   Slice eggplants lengthwise into paper-thin sheets using a mandoline. Toss with kosher salt and let sit in a colander for 45 minutes to draw out moisture. Rinse and pat completely dry.

3. 3

   Make the artisanal ricotta: Heat milk and cream to 190°F. Stir in lemon juice and let stand for 10 minutes. Strain through a fine-mesh sieve lined with cheesecloth for 30 minutes until thick. Mix the strained ricotta with one egg and chopped basil.

4. 4

   Preheat oven to 375°F. Lightly roast the eggplant sheets for 10 minutes to soften further.

5. 5

   In a baking dish, layer a small amount of ragù, followed by a layer of eggplant sheets, then a layer of the ricotta mixture and parmesan. Repeat until all ingredients are used, finishing with ragù and parmesan.

6. 6

   Bake for 45-50 minutes until the top is bubbling and golden brown. Let rest for 15 minutes before slicing to ensure the layers set.