Keto Eggplant Lasagna Recipe 🍆

Get ready for a delicious recipe with our Keto Eggplant Lasagna recipe! Instead of pasta sheets, we’re using thinly sliced eggplant to keep those carbs in check. This is a perfect recipe for those days when you’re craving lasagna. Let’s fire up the oven and dive into this cheesy delight.

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Preparation and cooking overview

Making this Keto Eggplant Lasagna is super easy! Slice the eggplant, cook the beef with garlic and herbs, and make a meat sauce. Layer everything in a baking dish, and bake at 375°F (190°C) for 30-35 minutes until the cheese gets gooey and golden.

Chef’s note

Play around with more spices and herbs to make this dish just how you like it. Add sautéed veggies like mushrooms, spinach, or bell peppers. Get creative in the kitchen and enjoy your awesome lasagna!

Prep Time: 30 minutes
Cooking Time: 35 minutes
Resting Time: 5 minutes
Total Time: 1 hour 10 Minutes
Difficulty Level: Easy
Recipe Makes 4 Servings

🍆 Ingredients for this keto eggplant lasagna recipe

Let’s make some eggplant lasagna with these simple ingredients:

2 medium-sized eggplants
1 pound ground beef
1 cup low-carb tomato sauce
½ cup water
2 cups shredded mozzarella cheese
1 cup ricotta cheese
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon oregano
Sea salt, to taste
Freshly cracked pepper, to taste
Fresh basil leaves, for garnish
½ tablespoon olive oil

Ingredients made ready on kitchen table to make keto eggplant lasagna.

Ingredient substitutions

Ground beef: Swap the ground beef with ground turkey, chicken, or pork.
Mozarella: Use provolone, cheddar, or a blend of Italian cheeses for delicious cheese toppings.
Ricotta: You can replace this with cottage cheese or goat cheese for a delightful twist in flavors.
Low-carb tomato sauce: Make your own low-carb tomato sauce if you can’t find it in the local grocery store. Simmer crushed tomatoes with garlic, onion powder, dried herbs such as basil and oregano, and salt and pepper to taste.

Additional ingredients

Jazz up the flavors of your lasagna dish with these optional ingredients:

Zucchini: Add zucchini slices in addition to the eggplant to create different layers. It’s a great way to introduce variety and extra nutrients to your lasagna.
Fresh basil pesto: Drizzle a spoonful of homemade or store-bought keto basil pesto between the layers to infuse the lasagna with an extra flavor of herbal goodness.
Sliced black olives: You can sprinkle some sliced black olives over the layers for a delightful briny touch to the dish.

Lasagna served on a plate along with a fork.

Cooking tools required

To make this easy keto eggplant lasagna recipe, you will need the following tools:

Cutting board
Knife
Cast-iron skillet or pot
Baking dish
Spatula

Tools substitute options

Cast-iron skillet or pot: If you don’t have a cast-iron skillet, use a regular non-stick skillet or stainless steel pan.
Baking dish: If you don’t have a baking dish, use any oven-safe dish or casserole dish. Pyrex or ceramic dishes work well for baking.

Lasagna served on a plate from a baking dish.

How to make Keto Eggplant Lasagna: step-by-step guide

Cooking methods

Sautéing
Baking

Preparation steps

Gather and measure the ingredients needed for this recipe.
Wash and dry the eggplants.
Slice them lengthwise into approximately ¼-inch thick slices.

Seasoning the eggplant slices with salt.

Cooking instructions

Preheat your oven to 375°F (190°C).
Lay the slices of eggplant on a cutting board and lightly sprinkle them with salt. Allow them to sit for about 15 minutes to remove excess moisture.
While the eggplant slices are resting, heat the cast-iron skillet over medium heat and add the ground beef.
Cook until browned and cooked through for about 8-10 minutes.
Add the minced garlic, dried basil, and dried oregano to cooked ground meat. Stir well to combine and cook for another 2-3 minutes to infuse the flavors.
Pour the tomato sauce into the same skillet. Season with salt and pepper, and pour the water into the pot. Cook for another 2-3 minutes.
Remove the extra moisture from the eggplant, and pay them dry with a paper towel.
Grease the baking dish with olive oil.
Spread a thin layer of ground beef mixture on the bottom of the baking dish. Arrange eggplant slices on top of the beef mixture and add ricotta cheese over the meat layer. Sprinkle a layer of shredded mozzarella cheese on top of the ricotta. Repeat the process, ending with a layer of mozzarella on top.
Sprinkle-grated Parmesan cheese over the lasagna, covering the top layer. This adds a delicious cheesy crust.
Bake in the oven for 30-35 minutes or until the cheese is golden and bubbly.
Once done, remove the lasagna from the oven and let it cool for a couple of minutes before serving. Garnish with fresh basil leaves, if desired.

Chef’s pro tip

Also, after baking, allow the lasagna to cool slightly before serving. This will set the dish nicely and allows neat cuttings giving a true lasagna experience!

What to serve with eggplant lasagna?

You can enjoy our delicious low-carb eggplant lasagna with so many delicious keto dishes. For example:

Garlic Butter Green Beans: These tender green beans add a crunchy texture and a burst of garlicky goodness to balance the richness of the lasagna.
Caesar salad: A refreshing Caesar salad with crisp romaine lettuce, tangy dressing, and Parmesan cheese adds a delightful contrast to the lasagna flavor.
Creamy avocado salad: Creamy avocado salad with cherry tomatoes and a zesty lime dressing pairs beautifully, adding a creamy and refreshing taste.

How to make it healthier?

Reducing sodium: Opt for low-sodium tomato sauce or make your keto tomato sauce using fresh tomatoes. Additionally, reduce the amount of added salt in the recipe or use alternative herbs and spices to enhance the flavors.
Low-fat cheeses: Use part-skim or reduced-fat mozzarella and ricotta cheeses to cut down on the overall fat content of the dish while maintaining its cheesy goodness.
More veggies: Add extra vegetables to boost the nutritional profile. Add sautéed spinach, mushrooms, or bell peppers to the meat mixture. This not only adds extra nutrients but also enhances the taste and texture.

Time-saving tips

Double the recipe: Make a larger batch of the keto-baked eggplant lasagna and freeze individual portions. Just thaw and reheat when you’re ready to enjoy it.
Pre-shredded cheese: Purchase pre-shredded mozzarella cheese to save time on grating and preparation.

What can I prepare ahead of time?

Pre-cook the meat mixture: Cook brown ground beef with garlic, basil, and oregano in advance. Store it in the fridge, ready to be reheated for the lasagna.
Shredded cheese: Shred mozzarella and grate Parmesan ahead of time. Keep them in separate containers in the fridge.

Storage and reheating instructions

Storage tips

You can keep the leftover eggplant lasagna in an airtight container in the refrigerator for about 3 to 4 days.
For longer storage, freeze the lasagna in an airtight container for 2-3 months.

Note: Thaw the lasagna overnight in the refrigerator before reheating.

Reheating best practices

Microwave: Reheat the lasagna in the microwave on medium power for 2-3 minutes.
Oven: Preheat the oven to 350°F (175°C). Cover the dish with foil and bake for 20-25 minutes or until heated.
Stovetop: Reheat the lasagna in a covered skillet over low to medium heat, ensuring the layers stay intact.

Recipe wrap-up and conclusion

With its layers of savory goodness, the delightful Keto Eggplant Lasagna will dazzle your taste buds. The best part? You won’t miss the carb-loaded pasta!

So, what are you waiting for? Get your apron on, slice those eggplants, and dive into this extraordinary culinary adventure. It is delicious and a fantastic way to stay on track with your low-carb goals.

Frequently asked questions

Absolutely! Feel free to try ground turkey, chicken, or plant-based alternatives.

Yes, you can use provolone, cheddar, or other Italian cheese blends instead of mozzarella and replace ricotta with goat or cottage cheese.

Absolutely! Our keto eggplant lasagna recipe features thinly sliced eggplant instead of traditional pasta, making it a perfect keto-friendly option.

Yes, you can freeze the lasagna in an airtight container for up to 2-3 months.

In keto eggplant lasagna, carbs are significantly lower than traditional lasagna due to the absence of high-carb pasta. A typical keto eggplant lasagna serving (about 1 cup) has approximately less than 5g of carbs.

📖 Recipe

Keto Eggplant Lasagna

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Get ready for a delicious twist with our Keto Eggplant Lasagna recipe – a low-carb, cheesy Italian delight made by swapping pasta sheets for thinly sliced eggplant.

Course Main Course

Cuisine Italian

Keyword Baked Eggplants

Prep Time 30

Cook Time 35

Rest Time 5

Total Time 1 10

Servings

Calories 682kcal

Ingredients

2 medium-sized eggplants
1 pound ground beef
1 cup low-carb tomato sauce
½ cup water
2 cups shredded mozzarella cheese
1 cup ricotta cheese
¼ cup grated Parmesan cheese
2 cloves garlic minced
1 teaspoon dried basil
1 teaspoon oregano
Sea salt to taste
Freshly cracked pepper to taste
Fresh basil leaves for garnish
½ tablespoon olive oil

US Customary – Metric

Instructions

Preheat your oven to 375°F (190°C).
Lay the slices of eggplant on a cutting board and lightly sprinkle them with salt. Allow them to sit for about 15 minutes to remove excess moisture.
While the eggplant slices are resting, heat the cast-iron skillet over medium heat and add the ground beef.
Cook until browned and cooked through for about 8-10 minutes.
Add the minced garlic, dried basil, and dried oregano to cooked ground meat. Stir well to combine and cook for another 2-3 minutes to infuse the flavors.
Pour the tomato sauce into the same skillet. Season with salt and pepper, and pour the water into the pot. Cook for another 2-3 minutes.
Remove the extra moisture from the eggplant, and pay them dry with a paper towel.
Grease the baking dish with olive oil.
Spread a thin layer of ground beef mixture on the bottom of the baking dish. Arrange eggplant slices on top of the beef mixture and add ricotta cheese over the meat layer. Sprinkle a layer of shredded mozzarella cheese on top of the ricotta. Repeat the process, ending with a layer of mozzarella on top.
Sprinkle-grated Parmesan cheese over the lasagna, covering the top layer. This adds a delicious cheesy crust.
Bake in the oven for 30-35 minutes or until the cheese is golden and bubbly.
Once done, remove the lasagna from the oven and let it cool for a couple of minutes before serving. Garnish with fresh basil leaves, if desired.

Video

Nutrition

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