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Keto Eggplant Lasagna Recipe

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4 from 9 reviews

This Keto Eggplant Lasagna is a low-carb, hearty twist on the traditional lasagna, featuring tender layers of sliced eggplant, rich ground meat sauce, and creamy cheese mixtures. Perfect for those following a keto lifestyle, it offers all the comfort of classic lasagna without the carbs.

Ingredients

Eggplant

  • 2 medium eggplants, sliced lengthwise
  • Salt and pepper to taste
  • Olive oil for brushing

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
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1 egg

Instructions

  1. Prepare Eggplant: Slice the eggplants lengthwise and sprinkle both sides with salt. Let them sit for 20 minutes to draw out moisture, then rinse off the salt and pat dry with paper towels. Brush with olive oil.
  2. Cook Meat Sauce: In a skillet over medium heat, brown the ground beef or turkey with minced garlic, Italian seasoning, salt, and pepper. Drain any excess fat, then stir in the sugar-free marinara sauce. Remove from heat and set aside.
  3. Mix Cheese Filling: In a bowl, combine ricotta cheese, egg, and half of the grated Parmesan cheese until smooth and well mixed.
  4. Assemble Lasagna: Preheat the oven to 375°F (190°C). Brush a baking dish with olive oil. Layer the dish with eggplant slices on the bottom. Add half of the meat sauce over the eggplant, then spread half of the ricotta mixture on top, followed by a layer of shredded mozzarella cheese. Repeat the layers ending with mozzarella and the remaining Parmesan cheese on top.
  5. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes or until the cheese is bubbly and golden brown.
  6. Rest and Serve: Allow the lasagna to cool for a few minutes before slicing and serving to let it set and enhance the flavors.

Notes

  • Salting the eggplant helps reduce bitterness and excess moisture, preventing a soggy lasagna.
  • You can substitute ground beef with ground turkey for a leaner option.
  • Look for sugar-free marinara sauce to keep the recipe keto-friendly.
  • Letting the lasagna rest after baking helps it hold its shape when sliced.
  • For added flavor, fresh herbs like basil or oregano can be layered in as well.

Find it online: https://lauracooks.com/keto-eggplant-lasagna-recipe/