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this image shows A delicious serving of Keto Eggplant Lasagna presented in a bowl, featuring layers of creamy sauce, grilled eggplant, ground turkey, marinara sauce, ricotta, and a cheesy golden topping, garnished with fresh basil.

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.
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Prep Time 30 minutes
Cook Time 50 minutes
Rest Time 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 8 People
Calories 410 kcal

Equipment

  • 9x13 inch lasagna pan
  • 2 large sheet pans
  • Bowl
  • Cutting board
  • Measuring cups and spoons
  • Chef’s knife
  • medium saute pan or skillet

Ingredients
  

  • 2 medium eggplants
  • Garnish: fresh basil + chili pepper flakes
  • Salt and Pepper to taste
  • 24 Oz marinara sauce jar
  • 2 Cups shredded mozzarella cheese
  • 1 Large shallot
  • ¼ Cup Breadcrumbs
  • ½ Tsp Dried oregano
  • ¼ Cup grated pecorino cheese
  • ¼ Cup Breadcrumbs
  • 1 Lb Ground turkey

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.
    this image shows This image shows an eggplant being sliced into thin pieces, ready to be grilled and layered in the Keto Eggplant Lasagna.
  • Preheat the oven to 400°F and spray a 9×13" baking dish with olive oil.
    this image shows The oven is being preheated to the ideal temperature for baking the Keto Eggplant Lasagna to perfection.
  • 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.
    This image shows sliced eggplant being grilled to a tender, golden-brown texture, ready to layer in the lasagna.
  • In the same skillet, heat 1 tablespoon olive oil and sauté the shallot for 1-2 minutes. Add garlic and cook for 30 seconds.
    This image shows shallots being sautéed in a pan, releasing aromatic flavors to form the base of the Keto Eggplant Lasagna filling.
  • 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.
    This image shows ground turkey being cooked in a pan until browned and fully cooked, ready to be added to the lasagna sauce.
  • Pour marinara sauce into the skillet, stir to combine, and adjust seasonings if needed.
    This image shows marinara sauce being added to the cooked ground turkey, creating a rich, savory mixture for the lasagna.
  • In a small bowl, mix breadcrumbs and pecorino cheese. Sprinkle a few tablespoons of the mixture on the bottom of the baking dish.
    This image shows breadcrumbs being mixed with seasonings and other ingredients to form a flavorful addition to the lasagna layers.
  • 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.
    This image shows a creamy ricotta mixture being spread over the layered eggplant and sauce in preparation for the next layer of lasagna.
  • Spread ½ cup of the prepared meat sauce in the bottom of a lasagna pan.
    This image shows a second layer of grilled eggplant and savory turkey sauce being added to the lasagna, building up the layers.
  • Add 4 slices of eggplant over the sauce, then spread half the ricotta mixture on top of the eggplant.
    This image shows the final layer of cheese and sauce being added to the Keto Eggplant Lasagna, ready for baking.
  • 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.
    this image shows This image shows the lasagna being covered with foil to keep it moist during the initial baking process.
  • Uncover and bake for 5-10 more minutes until golden brown.
    this image shows This image shows the lasagna resting on the counter after baking, allowing the flavors to set before slicing.
  • Let cool slightly before slicing.
    this image shows This image shows a perfectly sliced piece of Keto Eggplant Lasagna being served, with the cheesy, creamy layers visible and garnished with fresh basil.

Notes

  • Salting removes bitterness and excess moisture, ensuring firmer, non-soggy layers.