Keto Eggplant Lasagna is one of those recipes that hits every craving spot—rich tomato sauce, layers of gooey cheese, and savory beef, all tucked between perfectly roasted slices of eggplant. It’s everything we love about classic lasagna without the pasta, and honestly? We don’t miss the noodles one bit.
This dish became a regular in our kitchen during a stretch when we were really leaning into comfort food but didn’t want to fall off the keto wagon. It feels indulgent but keeps it clean, especially with eggplant stepping in as the low-carb layer hero. The texture is just right—soft, but with a little bite—and it soaks up all that saucy goodness beautifully.
Whether you’re feeding a family, meal prepping for the week, or just making a cozy date night dinner, this lasagna is one of those feel-good meals that’s always worth the effort.
Keto Eggplant Lasagna (Layered, Cheesy & Low-Carb)
This Keto Eggplant Lasagna is a low-carb spin on the classic Italian dish. Roasted eggplant slices replace pasta sheets, layered with seasoned ground beef, marinara, ricotta, and plenty of melty cheese. It’s hearty, satisfying, and perfect for your keto lifestyle.
Ingredients
For the eggplant layers:
For the filling:
For the cheese layers:
Instructions
-
Preheat the oven to 375°F (190°C) and lightly grease a baking sheet.
-
Slice the eggplants lengthwise into 1/4-inch thick slices.
-
Arrange the eggplant slices on the baking sheet in a single layer.
-
Brush both sides of the eggplant slices with olive oil and lightly sprinkle with salt.
-
Roast the eggplant slices for 20 minutes, flipping halfway through, until tender and slightly golden.
-
While the eggplant roasts, heat a skillet over medium heat and add the ground beef.
-
Cook the beef until fully browned, then drain excess grease.
-
Add marinara sauce, oregano, garlic powder, salt, and pepper to the skillet.
-
Stir to combine and let the meat sauce simmer for 5 minutes.
-
In a small bowl, mix together the ricotta cheese and egg until smooth.
-
Lightly grease a 9x9-inch baking dish.
-
Spread a few spoonfuls of the meat sauce on the bottom of the baking dish.
-
Layer eggplant slices over the sauce.
-
Spread a layer of ricotta mixture over the eggplant.
-
Sprinkle shredded mozzarella over the ricotta.
-
Repeat the layers until all ingredients are used, finishing with mozzarella and grated parmesan on top.
-
Cover the baking dish with foil and bake for 25 minutes.
-
Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.
-
Let the lasagna rest for 10 minutes before slicing and serving.
-
Garnish with chopped fresh basil if desired.
Nutrition Facts
Servings: 6 ServingCalories:470kcalTotal Fat:33gSaturated Fat: 14gTotal Carbohydrate:9gDietary Fiber: 3gSugars: 5gProtein:32g
Note
Substitutions & Variations:
- Dairy-Free: Use almond-based ricotta and dairy-free mozzarella.
- Meat-Free: Skip the beef and use sautéed mushrooms, zucchini, or spinach for a veggie-packed version.
- Extra Creamy: Add a few tablespoons of heavy cream to the ricotta mixture.
- Spicy Version: Add red pepper flakes to the meat sauce for some heat.
- More Protein: Layer in some cooked Italian sausage with the beef.
