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Keto Eggplant Lasagna

Keto Eggplant Lasagna

A low-carb twist on classic lasagna, featuring tender eggplant layers, rich meat sauce, and creamy cheeses for a hearty and satisfying keto meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course dinner, keto
Cuisine Italian
Servings 6 people
Calories 350 kcal

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.