This Keto Eggplant Lasagna is a delicious low-carb alternative to traditional lasagna, using eggplant slices instead of pasta. Layered with seasoned ground meat, sugar-free marinara sauce, creamy ricotta, and plenty of melted mozzarella and Parmesan cheeses, it makes for a hearty and satisfying meal that's perfect for those following a ketogenic diet.
Total Time:1 hour 15 minutes
Yield:6 servings
Ingredients
Eggplant
2 medium eggplants, sliced lengthwise
Meat Sauce
1 pound ground beef or turkey
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 jar (24 oz) marinara sauce (sugar-free)
Cheese Mixture
2 cups ricotta cheese
1 egg
1/2 cup grated Parmesan cheese, divided
Other
2 cups shredded mozzarella cheese
Olive oil for brushing
Instructions
Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
Prepare eggplant: Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out excess moisture. Then rinse them under cold water and pat dry with paper towels.
Cook meat sauce: In a skillet over medium heat, brown the ground beef or turkey with minced garlic, salt, pepper, and Italian seasoning until fully cooked. Drain any excess fat, then stir in the sugar-free marinara sauce. Set this sauce aside.
Make cheese mixture: In a bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix until smooth and well blended.
Assemble lasagna: Brush a baking dish with olive oil to prevent sticking. Begin layering by placing eggplant slices on the bottom, then spread half of the meat sauce over them, followed by half of the ricotta mixture, and a layer of shredded mozzarella cheese. Repeat these layers, ending with mozzarella and the remaining Parmesan cheese on top.
Bake covered: Cover the baking dish loosely with foil and bake in the preheated oven for 30 minutes.
Bake uncovered: Remove the foil and continue baking for an additional 15 minutes, until the cheese on top is bubbly and golden brown.
Cool and serve: Allow the lasagna to cool for a few minutes to set before slicing and serving. Enjoy your keto-friendly meal!
Notes
Salting the eggplant helps reduce bitterness and excess moisture, preventing a soggy dish.
Using sugar-free marinara sauce keeps this recipe keto-friendly and low in carbs.
You can substitute ground turkey for ground beef to reduce fat content if desired.
Allow the lasagna to cool slightly before slicing to help it hold its shape.
Add fresh basil or spinach for extra flavor and nutrition.
Use mozzarella and Parmesan cheeses that are freshly grated for best melting and flavor.
