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Keto Eggplant Lasagna Recipe

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★★★★★

4.4 from 139 reviews

This Keto Eggplant Lasagna is a low-carb, delicious twist on traditional lasagna, using tender slices of eggplant instead of pasta. Layers of savory ground meat simmered in sugar-free marinara, creamy ricotta blended with Parmesan, and gooey mozzarella come together to create a satisfying and flavorful casserole that’s perfect for those following a ketogenic diet or anyone seeking a gluten-free alternative.

Ingredients

Scale

Vegetables and Seasonings

  • 2 medium eggplants, sliced lengthwise
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Olive oil for brushing

Meat and Sauces

  • 1 pound ground beef or turkey
  • 1 jar (24 oz) marinara sauce (sugar-free)

Cheeses

  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the lasagna layers thoroughly and melting the cheeses beautifully.
  2. Prepare the Eggplant: Sprinkle the sliced eggplant generously with salt and let them sit for 20 minutes. This step helps draw out excess moisture, preventing sogginess in the final dish. Afterwards, rinse the slices well and pat them completely dry with paper towels.
  3. Cook the Meat Sauce: In a skillet over medium heat, brown the ground beef or turkey along with the minced garlic, salt, pepper, and Italian seasoning. Once cooked through, drain any excess fat. Stir in the sugar-free marinara sauce to combine and allow flavors to meld. Set the meat sauce aside.
  4. Mix the Ricotta Filling: In a mixing bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix thoroughly until the mixture is smooth and cohesive, which will help it set nicely during baking.
  5. Assemble the Lasagna: Lightly brush a baking dish with olive oil to prevent sticking. Start layering by placing a single layer of eggplant slices on the bottom. Spread half of the meat sauce evenly over the eggplant, then add half of the ricotta mixture. Sprinkle a layer of shredded mozzarella cheese on top. Repeat this layering process once more, finishing with the remaining mozzarella and the rest of the Parmesan cheese sprinkled on top.
  6. Bake Covered: Cover the baking dish tightly with aluminum foil to trap moisture and heat, and bake in the preheated oven for 30 minutes. This allows the ingredients to meld and the eggplant to become tender.
  7. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes. This step browns the cheese topping and creates a bubbly, golden crust.
  8. Cool and Serve: Allow the lasagna to cool for a few minutes after baking. This resting period helps it set for cleaner slices and enhances the flavors. Serve warm and enjoy your hearty keto-friendly meal.

Notes

  • Salting eggplant slices before cooking reduces bitterness and excess moisture.
  • Using sugar-free marinara sauce keeps this recipe keto-compliant and low in carbs.
  • Ground turkey is a great lower-fat alternative to beef.
  • Letting the lasagna cool slightly before serving helps it hold its shape when sliced.
  • For extra flavor, you can add fresh basil or oregano to the meat sauce.

Keywords: Keto lasagna, eggplant lasagna, low carb lasagna, gluten free Italian, keto dinner, low carb casserole

Find it online: https://leofoster.com/keto-eggplant-lasagna-recipe/