Keto Eggplant Lasagna

Indulge in a hearty, guilt-free twist on Italian comfort food with this Keto Eggplant Lasagna—a perfect low-carb alternative to traditional lasagna! Tender slices of roasted eggplant replace carb-heavy pasta, layering beautifully with a savory meat sauce made from seasoned ground beef, aromatic onions, and garlic simmered in rich tomato sauce. Creamy ricotta cheese, bound with egg and a sprinkle of black pepper, adds lusciousness, while gooey mozzarella and nutty parmesan finish off the dish for an irresistibly cheesy topping. This gluten-free, keto-friendly recipe is ideal for meal prep or family dinners, boasting robust flavors and satisfying textures that even non-keto eaters will devour. Ready in just 90 minutes, this baked classic serves six and delivers a wholesome, comfort-filled meal perfect for your low-carb lifestyle.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 pound ground beef
• 1 medium, chopped onion
• 3 minced garlic cloves
• 2 cups tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup ricotta cheese
• 1 large egg
• 0.5 teaspoon ground black pepper
• 2 cups shredded mozzarella cheese
• 0.5 cup grated parmesan cheese

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices. Arrange them in a single layer on baking sheets.

Step 3

Brush the eggplant slices with olive oil and sprinkle with salt.

Step 4

Roast the eggplant in the preheated oven for about 20 minutes, turning halfway, until tender and lightly browned. Remove and set aside to cool.

Step 5

While the eggplant is roasting, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through. Drain any excess fat.

Step 6

Add the chopped onion and minced garlic to the skillet with the beef, and cook until the onion turns translucent, about 5 minutes.

Step 7

Stir in the tomato sauce, dried oregano, and dried basil. Reduce heat to low and let simmer for 10 minutes. Adjust seasoning with additional salt and pepper if desired.

Step 8

In a mixing bowl, combine ricotta cheese, egg, and black pepper.

Step 9

Reduce oven temperature to 375°F (190°C).

Step 10

In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.

Step 11

Place a layer of roasted eggplant slices over the sauce, followed by half of the ricotta mixture.

Step 12

Sprinkle one cup of mozzarella cheese over the ricotta layer, then spoon half of the remaining meat sauce over the cheese.

Step 13

Repeat the layers: eggplant, remaining ricotta mixture, another cup of mozzarella, and the rest of the meat sauce.

Step 14

Top with remaining mozzarella and sprinkle with parmesan cheese.

Step 15

Cover the dish with aluminum foil and bake in the oven for 30 minutes.

Step 16

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 17

Let the lasagna sit for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2656.9g)

Amount per serving	% Daily Value*
Calories	3171.7

Total Fat 226.4g	0%
Saturated Fat 93.9g	0%
Polyunsaturated Fat 7.6g
Cholesterol 882.8mg	0%
Sodium 5569.5mg	0%
Total Carbohydrate 116.8g	0%
Dietary Fiber 35.0g	0%
Total Sugars 48.9g
Protein 196.3g	0%

Vitamin D 89.9IU	0%
Calcium 3301.5mg	0%
Iron 14.0mg	0%
Potassium 4077.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 23.9%

Carbs: 14.2%