Keto Eggplant Lasagna is a delicious low-carb twist on the classic Italian comfort food. Traditional lasagna relies heavily on pasta sheets, which are high in carbohydrates and unsuitable for a ketogenic lifestyle. This keto-friendly version replaces pasta with thinly sliced eggplant, creating a hearty, satisfying dish without sacrificing flavor or texture.
Eggplant is an excellent low-carb vegetable that absorbs flavors beautifully, making it perfect for layered dishes like lasagna. Combined with a rich meat sauce, creamy cheese layers, and aromatic herbs, this keto eggplant lasagna delivers all the indulgence of traditional lasagna while keeping carbs in check.
Whether you’re following a strict ketogenic diet, eating low-carb, gluten-free, or simply looking for a healthier comfort meal, this recipe fits perfectly. It’s ideal for family dinners, meal prep, or special occasions when you want something comforting yet nutritious.
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Slice eggplants lengthwise into ¼-inch thick slices.
- Lay slices on paper towels and sprinkle lightly with salt.
- Pat dry with paper towels.
- Brush both sides with olive oil.
- Roast eggplant slices on a baking tray for 15–20 minutes until tender but not mushy. Set aside.
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté until translucent.
- Add minced garlic and cook for 30 seconds.
- Add ground beef and cook until browned, breaking it apart.
- Stir in marinara sauce, tomato paste, oregano, basil, red pepper flakes, salt, and pepper.
- Simmer uncovered for 10–15 minutes until thickened.
- In a bowl, combine ricotta cheese, egg, parmesan cheese, salt, and pepper.
- Mix until smooth and creamy.
- Spread a thin layer of meat sauce on the bottom of the baking dish.
- Add a layer of roasted eggplant slices.
- Spread ricotta mixture evenly over eggplant.
- Sprinkle with mozzarella cheese.
- Repeat layers until ingredients are used.
- Finish with mozzarella on top.
- Cover with foil and bake at 375°F (190°C) for 30 minutes.
- Remove foil and bake another 15–20 minutes until bubbly and golden.
- Let rest for 10–15 minutes before slicing.
Notes
Nutritional Facts (Per Serving – Approximate)
- Calories: 420 kcal
- Protein: 32g
- Fat: 30g
- Net Carbs: 7g
- Fiber: 5g
- Sugar: 4g
Keto Eggplant Lasagna
Ingredient Notes
Eggplant
Eggplant serves as the pasta substitute in this keto lasagna. It is low in carbs, high in fiber, and has a mild flavor that absorbs sauces well. Salting the eggplant before cooking removes excess moisture and bitterness, preventing a watery lasagna.
Ground Beef
Ground beef adds richness and protein to the dish. Use 80/20 or 85/15 beef for the best balance of flavor and moisture. Leaner meats can be used but may require extra oil for juiciness.
Sugar-Free Marinara Sauce
Always choose marinara sauce without added sugars to keep carbs low. Check labels carefully, as many store-bought sauces contain hidden sugars.
Ricotta Cheese
Ricotta creates a creamy layer similar to traditional lasagna. Full-fat ricotta is preferred for keto diets due to higher fat content and better texture.
Mozzarella Cheese
Mozzarella provides the gooey, stretchy cheese topping everyone loves. Use whole-milk mozzarella for the best flavor.
Parmesan Cheese
Parmesan adds sharp, nutty depth to the cheese layer and enhances overall flavor.
Herbs & Spices
Oregano, basil, garlic, and black pepper bring classic Italian flavor. Red pepper flakes add optional heat.
Serving Instructions
Serve Keto Eggplant Lasagna warm, garnished with fresh basil or parsley. Pair with a simple green salad, keto garlic bread, or roasted vegetables. Allowing the lasagna to rest helps it set and slice cleanly.
Tips
- Always salt eggplant to avoid watery lasagna
- Use a mandoline for even slices
- Let lasagna rest before serving
- Customize with mushrooms or spinach
- Use shredded chicken for variation
Storage Information
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze portions for up to 2 months
- Reheating: Reheat in oven at 350°F or microwave until heated through
Nutritional Facts (Per Serving – Approximate)
- Calories: 420 kcal
- Protein: 32g
- Fat: 30g
- Net Carbs: 7g
- Fiber: 5g
- Sugar: 4g
FAQs
1. Is eggplant keto-friendly?
Yes, eggplant is low in carbs and perfect for keto recipes.
2. Can I make this vegetarian?
Yes, replace meat with mushrooms or zucchini.
3. Can I freeze keto eggplant lasagna?
Absolutely. Freeze individual portions for best results.
4. Can I use zucchini instead of eggplant?
Yes, but eggplant provides better texture.
5. Why is my lasagna watery?
The eggplant wasn’t salted long enough, or the sauce was too thin.
