Go Back

Keto Eggplant Lasagna

Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant Layers
  • 2 large eggplants
  • 1½ teaspoons salt
  • 2 tablespoons olive oil
For the Meat Sauce
  • 1½ lbs ground beef or ground turkey
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 4 cloves garlic minced
  • 1½ cups sugar-free marinara sauce
  • 2 tablespoons tomato paste no added sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes optional
  • Salt and black pepper to taste
For the Cheese Layer
  • 1½ cups ricotta cheese or full-fat cottage cheese
  • 1 large egg
  • ½ cup grated parmesan cheese
  • 1½ cups shredded mozzarella cheese
Optional Garnish
  • Fresh basil or parsley

Equipment

  • 1 Sharp knife or mandoline slicer
  • 1 Cutting board
  • 1 Large skillet
  • 1 Baking tray
  • 1 Paper towels
  • 1 Mixing bowls
  • 1 9x13-inch baking dish
  • 1 Aluminum foil
  • 1 Oven

Method
 

Step 1: Prepare the Eggplant
  1. Preheat the oven to 400°F (200°C).
  2. Slice eggplants lengthwise into ¼-inch thick slices.
  3. Lay slices on paper towels and sprinkle lightly with salt.
Let sit for 20–30 minutes to draw out moisture.
  1. Pat dry with paper towels.
  2. Brush both sides with olive oil.
  3. Roast eggplant slices on a baking tray for 15–20 minutes until tender but not mushy. Set aside.
Step 2: Make the Meat Sauce
  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Add minced garlic and cook for 30 seconds.
  4. Add ground beef and cook until browned, breaking it apart.
  5. Stir in marinara sauce, tomato paste, oregano, basil, red pepper flakes, salt, and pepper.
  6. Simmer uncovered for 10–15 minutes until thickened.
Step 3: Prepare the Cheese Mixture
  1. In a bowl, combine ricotta cheese, egg, parmesan cheese, salt, and pepper.
  2. Mix until smooth and creamy.
Step 4: Assemble the Lasagna
  1. Spread a thin layer of meat sauce on the bottom of the baking dish.
  2. Add a layer of roasted eggplant slices.
  3. Spread ricotta mixture evenly over eggplant.
  4. Sprinkle with mozzarella cheese.
  5. Repeat layers until ingredients are used.
  6. Finish with mozzarella on top.
Step 5: Bake
  1. Cover with foil and bake at 375°F (190°C) for 30 minutes.
  2. Remove foil and bake another 15–20 minutes until bubbly and golden.
  3. 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