Preheat the oven to 200 °C (180 °C fan) and cut the aubergines lengthways into thin slices. Lay them on a baking tray, brush with olive oil, salt lightly and pre-roast for 10 minutes until soft.
Finely dice the onion and garlic and soften both in olive oil. Add the beef mince and fry until crumbly and well browned.
Stir the passata, oregano, basil, salt and pepper into the mince. Let the sauce reduce for a few minutes so it becomes richer and a little thicker.
Stir the ricotta with the egg, parmesan, salt and pepper into a creamy mixture. Grease the dish and layer meat sauce, aubergines and the ricotta mixture alternately.
Finally, scatter the mozzarella and the remaining parmesan over the top. Bake the lasagne at 200 °C for 25–30 minutes until the cheese is golden brown and the sauce is visibly bubbling.
Let the keto aubergine lasagne rest briefly before cutting. That way it holds together better and is easy to serve neatly.
Good to know
When you want a lasagne that isn't heavy but still feels really cosy, this oven dish is just right. The aubergine keeps it juicy, the cheese makes it lovely and creamy.
Swaps
Ricotta → cottage cheese (more protein, usually a little less fat) | mozzarella → buffalo mozzarella (a little more calcium) | beef mince → lamb mince (also provides protein, iron and vitamin B12) | parmesan → sheep's milk pecorino (stronger flavour, also contains protein and calcium)
Allergens
Contains milk and egg; usually suits children well if mildly seasoned, and during pregnancy it's generally fine as long as the egg, mince and the whole dish are cooked through completely.
