Keto Lasagna with Pesto

Yield: 6

Ingredients:

• 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 Fresco Sauce

• 2 cups Italian blend cheese (mozzarella, parmesan, romano)

• 1/4 cup Pesto

Instructions

1. Preheat the oven to 425° F.

2. In a large skillet heat the olive oil over medium high heat. Add the beef to the pan and brown 5-7 minutes crumbling with the back of a spoon. When browned transfer to a bowl and set aside.

3. Turn off heat and layer in half of the eggplant slices. Top with ground beef, half of the pasta sauce, and half of the cheese. Top with remaining eggplant slices, pasta sauce and finally the remaining cheese.

4. Transfer the skillet to the oven and bake 12-15 minutes until golden and bubbly.

5. To serve top with the pesto.

Nutritional information:

calories: 485
fat (grams): 38
net carbs: 8.6
protein (grams): 25.8

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