Keto Eggplant Lasagna

Other savory keto recipe of eggplant you should save is keto eggplant Lasagna.

Made with eggplant, tomato meat sauce, cheeses and herbs, this keto food is easy to satisfy your taste buds while keeping you going on your diet. As it contains 29 grams of protein and only 330 calories per serving, you may still give it a try even when you are not on any low-carb diet. Let’s go for its recipe!

Keto Eggplant Lasagna

Recipe by Anna SmallingCourse: Main, SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Other savory keto recipe of eggplant you should save is keto eggplant Lasagna.

Ingredients

• 1 large eggplant, cut into 1/4 inch-lengthwise slices

• 6 cups Hearty Tomato Meat Sauce

• 2 cups full fat ricotta cheese

• 2 cups mozzarella cheese, shredded

• 1 cup Parmesan cheese, shredded

• 8 small fresh basil leaves, chopped

• 1 tbsp dried oregano

Directions

• Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
• Brush eggplant slices with olive oil on both sides and sprinkle with a little salt and pepper. Bake in preheated oven for about 7 minutes each side.
• In a large mixing bowl, add ricotta, Parmesan and basil. Mix until well combined.
• Pour 2 cups of sauce into the bottom of an 8×13 baking dish. Spread half of the eggplant slices evenly onto the sauce. Layer with half of the ricotta mixture; sprinkle with 1/2 cup mozzarella cheese.
• Spread 2 cups of meat sauce evenly on top of the cheese. Layer with the remaining eggplant then second half of the ricotta mixture. Sprinkle 1/2 cup mozzarella cheese on top.
• Pour remaining 2 cups of meat sauce on top of the cheese. Sprinkle remaining 1 cup of mozzarella cheese evenly across the entire dish. Sprinkle oregano on top. Cover with foil and bake for 30 minutes. Remove foil and broil on high 5-8 minutes.
• Once cooked, remove from the oven and let it rest for 15 minutes before cutting.

Notes

• Serve it alongside a favorite low-carb drink if your prefer.

Keto Eggplant Lasagna – Tips & Notes

Quick & Easy:
This recipe takes about 30 minutes of prep and 40 minutes of baking, making it a convenient keto-friendly dinner option.

Tips for Best Results:

• Eggplant Prep: Brushing the eggplant slices with olive oil and baking them first prevents excess moisture, helping the lasagna hold together without becoming soggy.
• Cheese Mix: Combining ricotta, Parmesan, and basil adds both flavor and creaminess to each layer.
• Layering: Alternate eggplant slices with sauce and cheese mixtures evenly to ensure balanced taste and texture throughout the dish.
• Broiling: Removing the foil and broiling at the end creates a golden, slightly crispy cheese topping.

Serving Suggestions:

• Serve with a side of roasted zucchini, sautéed spinach, or a fresh green salad for a complete low-carb meal.
• Garnish with additional fresh basil for a vibrant flavor and appealing presentation.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheat in the oven at 350°F (175°C) to maintain the lasagna’s layered structure and avoid sogginess.

Variations:

• Add cooked ground beef, Italian sausage, or shredded chicken between layers for extra protein.
• Swap full-fat ricotta with mascarpone for a richer, creamier texture.
• Sprinkle crushed pork rinds or almond flour on top for a crispier keto-friendly topping.

This Keto Eggplant Lasagna is a hearty, protein-rich dish with minimal carbs, perfect for anyone craving a comforting Italian-inspired meal while keeping a low-carb lifestyle.