This hearty baked dish replaces traditional pasta noodles with roasted eggplant slices layered between a savory meat sauce and a blend of three cheeses. It has a rich and cheesy flavor as a low-carb take on classic lasagna for dinner.

About This Recipe

To prepare the layers, the eggplant should be sliced lengthwise and roasted until tender to ensure it holds its shape without releasing excess moisture into the sauce. The meat sauce is made by simmering ground beef with onions, garlic, and sugar-free marinara to create a thick consistency that stays between the vegetable slices. It is important to let the lasagna rest for at least ten minutes after it comes out of the oven, as this allows the cheese and sauce to set, making it easier to cut into clean portions.

The flavor relies on the combination of roasted eggplant and the creamy ricotta mixture, which is seasoned with Parmesan and Italian herbs. Shredded mozzarella is used as the top layer to create a golden-brown crust, while the beef provides a savory depth that balances the mild earthiness of the vegetables. Because the eggplant is pre-roasted, it absorbs the juices from the meat sauce during the final bake, resulting in a cohesive texture throughout the dish.

This lasagna works well as a main dish and can be stored for several days in the refrigerator. It’s easy to customize by adding fresh spinach between the layers or swapping the ground beef for Italian sausage to increase the spice level. It is best served warm, garnished with fresh basil to add a bright aroma to the rich, melted cheese.

Why You’ll Love This Recipe

Comfort food made keto-friendly
Meaty, cheesy, and satisfying
Lower in carbs but full of flavor
Freezer-friendly and great for meal prep
A healthier twist on a classic favorite

What You’ll Need for This Keto Eggplant Lasagna

For the Eggplant Layers
2 medium eggplants, sliced lengthwise into 1/4-inch slices
2 tbsp olive oil
Salt, to taste
For the Meat Sauce
1 lb (ground beef (or Italian sausage)
1 small onion, chopped
3 garlic cloves, minced
1 1/2 cups sugar-free marinara sauce
1 tsp Italian seasoning
Salt and pepper, to taste
For the Cheese Mixture
1 cup ricotta cheese (or cottage cheese)
1 large egg
1/4 cup grated Parmesan cheese
For the Topping
2 cups shredded mozzarella cheese
Fresh basil, for garnish

Step-by-Step Preparation

Preheat oven to 400°F. Line baking sheets with parchment.
Brush eggplant slices with olive oil and sprinkle lightly with salt. Roast 15–20 minutes until tender. Set aside.
In a skillet, cook ground beef with onion until browned. Drain excess fat. Add garlic, marinara, Italian seasoning, salt, and pepper. Simmer 10 minutes.
In a bowl, mix ricotta, egg, and Parmesan until smooth.
In a greased baking dish, layer eggplant slices, followed by meat sauce, ricotta mixture, and mozzarella. Repeat layers until ingredients are used up, finishing with mozzarella on top.
Bake uncovered for 25–30 minutes until cheese is melted and bubbly.
Let rest 10 minutes before slicing. Garnish with fresh basil.

FAQ

Do I need to peel the eggplant?
No, the skin softens while baking and adds texture.
Can I make this vegetarian?
Yes—just swap the ground beef for mushrooms or zucchini.
Does the eggplant need to be salted first?
Roasting usually takes care of any bitterness, but you can salt and pat dry for extra tenderness.
Can I freeze it?
Yes! Bake, cool, and freeze in portions for easy reheating.

Variations & Substitutions

Use zucchini slices instead of eggplant
Add spinach or kale between layers for extra greens
Try ground turkey or chicken for a leaner option
Use a mix of cheeses like provolone or fontina for variety

Serving Suggestions

Serve with a fresh side salad and olive oil dressing
Pair with roasted broccoli or green beans
Add a glass of sparkling water with lemon for a light dinner combo

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