Keto Eggplant Lasagna
Layers of roasted eggplant, rich meat sauce, and melted cheese create this comforting keto eggplant lasagna—low in carbs, gluten-free, and packed with flavor.
Ingredients
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 450 g 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)
Instructions
- 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.