Discover a comforting twist on the beloved classic with this Keto Eggplant Lasagna. Layers of tender, oven-roasted eggplant perfectly substitute traditional pasta, creating a low-carb yet indulgent dinner that satisfies cravings without compromising your ketogenic lifestyle.
This hearty dish beautifully blends rich ground meat simmered in robust sugar-free marinara, creamy ricotta mixed with Parmesan, and gooey melted mozzarella. It’s a crowd-pleaser that feels decadent while staying on track with your health goals.
- Low-carb eggplant replaces pasta, making it keto-friendly without losing flavor.
- Combines rich, savory meat sauce with creamy cheeses for satisfying layers.
- Perfect for meal prep or family dinners, offering both nutrition and indulgence.
Ingredients
- Medium eggplants (2): Sliced lengthwise to replace lasagna noodles, offering a tender, low-carb base.
- Ground beef or turkey (1 lb): Provides rich protein and hearty texture for the meat sauce.
- Sugar-free marinara sauce (24 oz jar): Adds robust, tangy flavor without any added sugars to keep it keto.
- Ricotta cheese (2 cups): Creamy, mild cheese blended to form smooth, luscious layers.
- Shredded mozzarella cheese (2 cups): Melts beautifully, giving the lasagna its gooey, cheesy top.
- Grated Parmesan cheese (1/2 cup): Offers a salty, nutty sharpness to enhance flavor layers.
- Egg (1): Binds the ricotta mixture for improved texture and stability during baking.
- Garlic cloves (2): Minced to infuse the meat sauce with aromatic depth and richness.
- Italian seasoning (1 tsp): A fragrant blend that complements tomato and meat flavors perfectly.
- Salt and pepper: Used to taste for seasoning and balancing flavors.
- Olive oil: For brushing eggplant slices and baking dish to prevent sticking and add subtle richness.
Instructions
- Preheat the oven
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Set your oven to 375°F (190°C) to prepare for baking the lasagna. This temperature allows the eggplant to roast and the cheese layers to melt evenly.
- Prepare the eggplant slices
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Sprinkle salt on both sides of each eggplant slice and let them rest for 20 minutes. This draws out excess moisture and bitterness, preventing sogginess during baking. After, rinse and pat them dry thoroughly.
- Cook the meat sauce
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In a skillet over medium heat, brown the ground beef or turkey along with minced garlic, salt, pepper, and Italian seasoning. Draining the fat ensures a leaner sauce. Stir in the sugar-free marinara sauce and simmer briefly to meld flavors.
- Mix the ricotta filling
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In a mixing bowl, combine ricotta cheese with one beaten egg and half the grated Parmesan. This mixture becomes creamy and binds well, making the layers smooth and cohesive inside the lasagna.
- Assemble the lasagna layers
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Brush a baking dish with olive oil to prevent sticking. Lay a single layer of eggplant slices to form the base, spread half of the meat sauce evenly on top, add half of the ricotta mixture, then sprinkle a layer of shredded mozzarella. Repeat these layers, and finally top with the remaining shredded mozzarella and Parmesan cheeses for a golden crust.
- Bake covered
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Cover the baking dish with foil to trap moisture and bake for 30 minutes. This allows the eggplant and sauce to cook through while melding flavors without drying out.
- Finish baking uncovered
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Remove the foil and bake for an additional 15 minutes until the cheese becomes bubbly and golden brown, creating an enticing, crispy top layer.
- Rest before serving
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Allow the lasagna to cool for a few minutes after baking. This helps the layers set for cleaner slices and enhanced flavor melding before serving.
- Salting the eggplant is essential to remove bitterness and excess moisture for the best texture.
- Choose sugar-free marinara to keep this dish keto-friendly without hidden carbs.
- Let the lasagna rest after baking to avoid falling apart when sliced.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in sealed containers for up to 3 months; thaw overnight before reheating.
Serving Suggestions
Serve warm with a fresh green salad or steamed low-carb vegetables to complement the hearty flavors. A sprinkle of fresh basil or oregano on top adds a fragrant, bright touch.
- Use a mandoline to slice eggplants evenly for uniform cooking.
- For added flavor, roast eggplant slices briefly before layering.
- If you prefer, substitute ground turkey for beef to reduce fat content while keeping protein high.
FAQs
- Can I use zucchini instead of eggplant?
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Yes, zucchini is a great low-carb alternative that works well as a noodle substitute in this lasagna.
- Is this dish suitable for vegetarians?
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To make it vegetarian, swap meat with sautéed mushrooms or your favorite plant-based protein.
- How do I prevent the lasagna from being watery?
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Salting and drying the eggplant removes excess water; also, use thick marinara sauce to avoid sogginess.
- Can I prepare this dish ahead of time?
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Absolutely, you can assemble it in advance and bake it when ready for a convenient meal.
- What cheese can I substitute for ricotta?
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Cottage cheese or a mix of cream cheese and shredded mozzarella can be used as ricotta substitutes.
- How many carbs per serving does this lasagna have?
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Typically, one serving contains roughly 6-8 grams of net carbs, depending on the marinara used.
Keto Eggplant Lasagna
Equipment
- 1 skillet for browning meat
- 1 baking dish to assemble and bake lasagna
Ingredients
- 2 medium eggplants sliced lengthwise
- 1 lb ground beef or turkey
- 24 oz sugar-free marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat oven to 375°F (190°C).
- Sprinkle eggplant slices with salt and let rest for 20 minutes to remove moisture. Rinse and pat dry.
- In a skillet, brown ground meat with minced garlic, salt, pepper, and Italian seasoning. Drain excess fat.
- Stir marinara sauce into the cooked meat and remove from heat.
- In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese until smooth.
- Brush a baking dish with olive oil. Layer eggplant slices, half the meat sauce, half the ricotta mixture, and a layer of mozzarella cheese.
- Repeat layering with remaining eggplant, meat sauce, ricotta mixture, and mozzarella. Top with remaining Parmesan cheese.
- Cover dish with foil and bake for 30 minutes.
- Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before slicing and serving.
Notes
- Brush eggplant slices with olive oil before baking for extra flavor.
- Use turkey for a leaner dish.
- Store leftovers covered in the fridge for up to 3 days.
