Keto Eggplant Mushroom Lasagna

Keto Eggplant Mushroom LasagnaKeto Eggplant Mushroom LasagnaKeto Eggplant Mushroom Lasagna. It would be customary to think of lasagna with a red sauce but no, this keto eggplant mushroom lasagna is made with a white wine cream sauce. I know it is not much to look at but boy oh boy is it good, assuming you like eggplant, cheese, mushrooms and oozy gooey food.  If you have looked at many of my dinner plates you have seen lots of eggplant as a side dish but this takes center stage on the plate. Your portion will be larger than mine as I only made ⅓ the recipe and because I always eat many other things with dinner. Despite the picture, there is no basil in the recipe…I ate it with my tomatoes…with abandon.

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Eggplant Mushroom Lasagna
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Ingredients
  1. 3 Medium Eggplant
  2. ½ C Olive Oil
  3. ½-¾ Lb Mushrooms
  4. 3 T Butter
  5. ½ Medium Onion
  6. ¼ C White Wine
  7. 2 C Mozzarella Cheese
  8. ¾ C Heavy Cream
  9. 4 Oz Cream Cheese Room Temperature
  10. ⅓ C Parmesan Cheese
  11. 2 t Dried Marjoram
  12. 1 t Salt
  13. ½ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Beat cream cheese until smooth, add heavy cream, salt, pepper, and marjoram and mix well.
  3. Peel eggplant (or not) and slice into 1" rounds.
  4. Drizzle oil on rounds and cook on medium low until nicely browned and beginning to collapse. You will probably need to do this in 2-3 repeats and if you need more olive oil for pete's sake add it.
  5. Slice mushrooms, sauté in 2 T butter and set aside.
  6. Mince onion, sweat in 1 T butter until translucent and soft, add back mushrooms, add white wine and simmer until very little wine remains.
  7. Smear a little heavy cream sauce in 8x8" glass baking pan, put down as many eggplant rounds as you can manage and smear ½ of what's left on top. Next put ½ of mushroom onion mixture, sprinkle half the mozzarella and then sprinkle with ½ Parmesan cheese.
  8. Repeat.
  9. Put into oven about 20-25 minutes or until bubbly around the edges and the cheese is oozy goozy throughout.
  10. Let rest on counter 10 minutes and serve it up.
  11. 6 Servings
  12. 572 Calories, 12.2g Protein, 49.6g Fat, 6.4g Carbs, 1.0g Fiber, 5.4g Net Carbs
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