Keto Eggplant Lasagna

Keto Eggplant Lasagna

Transform the classic Italian lasagna into a delightful keto-friendly version with eggplants as the star ingredient. This sumptuous dish brings you the comforting flavours and textures of traditional lasagna without the extra carbs. Whether you’re following a strict ketogenic diet or simply looking to reduce your carbohydrate intake, this keto eggplant lasagna is perfect for a family dinner or a cosy weekend meal.

How to make Keto Eggplant Lasagna?

Keto Eggplant Lasagna
#Keto Eggplant Lasagna


  • Two large eggplants, sliced lengthwise
  • 1 lb ground beef or Italian sausage
  • 1 1/2 cups marinara sauce (sugar-free)
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • One egg
  • 1 tbsp olive oil
  • 2 tsp Italian seasoning
  • Salt and pepper to taste
  • Fresh basil leaves (for garnish)


  1. Warm the oven up to 190°C (375°F).
  2. Cut the eggplants lengthwise into slices that are 1/4 inch thick. Place the slices on a baking sheet lined with paper towels. Sprinkle salt generously and set aside 10-15 minutes to sweat out excess moisture.
  3. Put olive oil in a pan and heat it over medium-low heat. Put the ground beef (or sausage) and cook it until it turns brown. Remove any extra grease.
  4. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 egg, and Italian seasoning in a bowl for the cheese filling.
  5. Pat the eggplant slices dry, then grill or broil them for 2-3 minutes per side until they are soft and slightly browned. This helps develop their flavour and texture.
  6. Put a little tomato sauce on the bottom of a baking dish.
  7. Layer grilled eggplant slices to cover the sauce, then spread half of the meat mixture on top, followed by half of the ricotta mixture. Add more layers, ending with an eggplant layer.
  8. Top with shredded mozzarella and the remaining Parmesan cheese.
  9. Put foil over it and bake for 20 minutes. Take off the paper and bake for 10 to 15 minutes to brown the top and melt the cheese.
  10. Let the lasagna cool down for ten minutes before cutting it. Before serving, sprinkle with fresh basil leaves.

FAQs about Keto Eggplant Lasagna

Can I substitute ground beef with another protein?

You can easily replace the ground beef with turkey, chicken, or Italian sausage. To make it meatless, just add more vegetables like zucchini or mushrooms.

How can I ensure my eggplant doesn’t make the lasagna watery?

Salting the eggplant and letting it rest for a while will draw out excess moisture. Be sure to pat them dry after sweating. Grilling or broiling also reduces some of the water content.

Is this dish freezer-friendly?

Absolutely! Keto eggplant lasagna freezes well. To avoid freezer burn, ensure it’s cooled completely before wrapping it tightly. It can be reheated in the oven.

Can I use a different type of cheese for keto eggplant lasagna?

While ricotta, mozzarella, and Parmesan are typical for lasagna, you can use other cheeses like provolone or pecorino for different flavours.

How do I slice the eggplant for the best lasagna layers?

Cut the eggplant into even slices with a sharp knife or a mandoline cutter. This will make sure that it cooks and layers evenly.

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