This Keto Eggplant Lasagna is a delicious low-carb alternative to traditional lasagna, featuring layers of tender eggplant, savory ground beef sauce, and creamy cheeses cooked to perfection in a crockpot for an easy and flavorful meal.
Total Time:6 hours 50 minutes
Yield:6 servings
Ingredients
Vegetables
2 medium eggplants, sliced into thin rounds
Meat and Dairy
1 lb ground beef or Italian sausage
1 cup ricotta cheese
2 cups shredded mozzarella cheese
Pantry Items
1 can (14 oz) crushed tomatoes (no sugar added)
1 tsp Italian seasoning
1 tsp garlic powder
Salt and pepper to taste
Olive oil for brushing and greasing
Instructions
Prepare the crockpot: Grease the inside of the crockpot with olive oil to prevent sticking and help with even cooking.
Cook the meat: In a skillet over medium heat, brown the ground beef or Italian sausage until fully cooked, breaking it apart as it cooks. Drain any excess fat.
Make the sauce: To the cooked meat in the skillet, add the crushed tomatoes, Italian seasoning, garlic powder, salt, and pepper. Stir well and let it simmer for a few minutes to combine flavors.
Assemble the layers: In the crockpot, place half of the eggplant slices to form the first layer. Spread half of the meat sauce evenly over the eggplant, then dollop half of the ricotta cheese and sprinkle half of the shredded mozzarella on top.
Repeat layers: Add the remaining eggplant slices, followed by the remaining meat sauce, ricotta cheese, and mozzarella, creating a second layered structure.
Cook the lasagna: Cover the crockpot and cook on low heat for 6-7 hours or high heat for 3-4 hours, until the eggplant is tender and the cheese is melted and bubbly.
Serve: Once cooked, carefully scoop portions onto plates and serve warm. Enjoy your hearty Keto Eggplant Lasagna!
Notes
For a vegetarian version, substitute ground meat with sautéed mushrooms or lentils.
You can grill or roast the eggplant slices beforehand to reduce moisture.
Use part-skim ricotta and mozzarella to reduce fat content if desired.
Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
Adjust seasoning to taste, especially salt, since cheeses add some saltiness.
