If you’re craving the rich, savory comfort of lasagna but want to keep things light and low-carb, this Keto Eggplant Lasagna is a total game-changer. I’ve always loved lasagna, but the thought of all those carbs used to hold me back.
That was until I discovered how easy it is to replace traditional pasta with tender, thin slices of eggplant. The result? A hearty, flavorful dish with all the layers of cheesy goodness and rich marinara sauce, without the carb overload.
What I love most about this recipe is how well the eggplant absorbs all the wonderful flavors of the sauce and cheese, creating a melt-in-your-mouth experience. Plus, it’s a fantastic way to enjoy a classic comfort food while staying in line with a keto lifestyle—perfect for anyone watching their carbs or just looking for a healthier alternative.
This dish is a crowd-pleaser—whether you’re following a keto diet or simply looking for something lighter without compromising on flavor. And while it’s undeniably tasty, it’s also a great source of fiber and antioxidants, thanks to the eggplant.
What I Didn’t Expect About This Recipe?
- Eggplant over pasta: I was honestly surprised by how much I loved the eggplant substitute. It didn’t feel like I was missing anything.
- So much flavor: The eggplant truly soaks up all the flavors from the sauce and cheese. It’s like a veggie sponge for flavor!
- Easy to make: This recipe came together much quicker than I expected. Definitely one for busy nights when you need a keto-friendly meal.
- Great for meal prep: It stores really well in the fridge and even tastes better the next day. I made extra for leftovers, and it was just as delicious!
- Family-approved: Even my carb-loving family didn’t miss the pasta. They loved how filling and flavorful it was, and I was able to stick to my keto goals without anyone complaining.
Keto Eggplant Lasagna Recipe
Keto Eggplant Lasagna is a low-carb twist on the classic dish, featuring tender baked eggplant slices layered with rich meat sauce, creamy ricotta, and gooey mozzarella. Perfect for keto diets, this flavorful and satisfying casserole is a wholesome, guilt-free comfort food.
Equipment
- 9×13 inch lasagna pan
- 2 large sheet pans
- Bowl
- Cutting board
- Measuring cups and spoons
- Chef’s knife
- medium saute pan or skillet
Ingredients
Instructions
- Slice eggplant lengthwise into ½-inch thick pieces and lay them flat without overlapping. Sprinkle with salt and let sit for 15 minutes, then pat dry with paper towels.
- Preheat the oven to 400°F and spray a 9×13" baking dish with olive oil.
- Heat 1 tablespoon of olive oil in a skillet and grill the eggplant slices in batches for a few minutes per side, seasoning as you go.
- In the same skillet, heat 1 tablespoon olive oil and sauté the shallot for 1-2 minutes. Add garlic and cook for 30 seconds.
- Stir in ground meat and cook until no longer pink, breaking it apart with a wooden spoon. Season with chili powder, dried oregano, paprika, salt, and pepper.
- Pour marinara sauce into the skillet, stir to combine, and adjust seasonings if needed.
- In a small bowl, mix breadcrumbs and pecorino cheese. Sprinkle a few tablespoons of the mixture on the bottom of the baking dish.
- Layer eggplant slices on the bottom, add half the sauce, spread evenly, and sprinkle with one-third of the cheese.
- Repeat with another layer of eggplant, the remaining sauce, and more cheese. Top with a final layer of eggplant, the rest of the cheese, and the breadcrumb-pecorino mixture.
- Add 1 ½ cups of mozzarella cheese and ⅓ cup of Parmesan cheese to the ricotta mixture, stirring well.
- Spread ½ cup of the prepared meat sauce in the bottom of a lasagna pan.
- Add 4 slices of eggplant over the sauce, then spread half the ricotta mixture on top of the eggplant.
- Layer half the meat sauce over the ricotta mixture, then repeat the layers, topping with the remaining mozzarella and Parmesan cheese.
- Repeat with another layer of eggplant, the remaining sauce, and more cheese. Top with a final layer of eggplant, the rest of the cheese, and the breadcrumb-pecorino mixture.
- Cover the dish with foil and bake for 35 minutes.
- Uncover and bake for 5-10 more minutes until golden brown.
- Let cool slightly before slicing.
Notes
- Salting removes bitterness and excess moisture, ensuring firmer, non-soggy layers.
| Nutrition | Value |
| Calories | 410kcal |
| Carbohydrates | 8.85g |
| Fibre | 2.4g |
| Fat | 13.2g |
| Protein | 29.5g |
| Cholesterol | 132g |
Variations To Help You Customise Your Dish!
- Protein Variations:: You can swap the ground turkey with ground beef, chicken, or even a plant-based alternative like lentils or vegan crumbles to suit different dietary preferences.
- Cheese Substitutes: If you want a dairy-free option, you can substitute the ricotta and mozzarella with vegan cheese made from nuts, such as cashew cheese or coconut-based cheese.
- Add Vegetables: For added nutrition, you can layer in other keto-friendly vegetables such as zucchini, spinach, or mushrooms alongside the eggplant for extra flavor and texture.
- Spices and Herbs: Customize the seasoning to your taste. You could add basil, thyme, or rosemary for a more aromatic flavor. For extra heat, try adding red pepper flakes or a dash of cayenne pepper to the sauce.
- Breadcrumb Alternatives: For a completely keto-friendly dish, swap regular breadcrumbs with almond flour or crushed pork rinds as a topping for a crunchy texture without the carbs.
