Keto Eggplant Lasagna

Dive into the rich and savory layers of our Keto Eggplant Lasagna, a perfect low-carb twist on a classic Italian dish that doesn't compromise on flavor. This comforting meal is packed with vegetables, cheese, and a homemade meat sauce, ensuring a deliciously satisfying experience while keeping your macros in check.

Course Dinner

Cuisine Italian

Keyword Eggplant Recipes, Keto Dinner, Keto Eggplant Lasagna, Low Carb Lasagna

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 330kcal

Equipment

Cutting board
Chef’s knife
Baking sheets
Parchment paper
Skillet
Mixing bowl
9x13 inch baking dish
Aluminum foil
Measuring cups and spoons

Ingredients

2 large eggplants, sliced lengthwise 1/4 inch thick about 2 lbs or 900g
24 oz ground beef 680g
2 cups marinara sauce, no sugar added about 16 oz or 450g
1 cup ricotta cheese 8 oz or 227g
2 cups shredded mozzarella cheese 8 oz or 227g
½ cup grated Parmesan cheese 2 oz or 56g
1 large egg
3 cloves garlic, minced
1 tbsp olive oil 15ml
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4 inch thick slices and lay them out on a baking sheet. Sprinkle with salt and let them sit for 10-15 minutes to draw out moisture.
Pat the eggplant slices dry with paper towels, then brush both sides with olive oil. Place them on a baking sheet lined with parchment paper and bake for 15 minutes, until slightly tender.
While the eggplant is baking, heat a skillet over medium heat. Add the ground beef and minced garlic, cooking until the beef is browned and fully cooked. Drain excess fat.
Stir in the marinara sauce, oregano, and basil into the skillet with the beef. Simmer for 10 minutes, then season with salt and pepper to taste.
In a bowl, mix together ricotta cheese, half of the shredded mozzarella, grated Parmesan cheese, and the egg until well combined.
In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom.
Layer eggplant slices over the sauce to cover the bottom of the dish.
Spread half of the ricotta mixture over the eggplant slices and then cover with a layer of meat sauce.
Repeat the layering process with the remaining eggplant slices, ricotta mixture, and meat sauce.
Top with the remaining shredded mozzarella cheese.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Let the lasagna sit for 10 minutes before slicing and serving.

Notes

For a vegetarian version, substitute the ground beef with sautéed mushrooms or another low-carb plant-based protein.

Ensure the eggplant is fully dried after sweating to prevent a watery lasagna.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later enjoyment.

Nutrition