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keto-eggplant-lasagna

Keto Eggplant Lasagna

A low-carb lasagna made with eggplant instead of pasta, layered with meat sauce and creamy cheese. Perfect keto comfort food for dinner or meal prep.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Cuisine: Italian-Inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants sliced lengthwise
  • 1 lb ground beef or turkey
  • 1 cup low-carb tomato sauce
  • 1 cup ricotta cheese
  • 1½ cups shredded mozzarella
  • ½ cup grated parmesan
  • 1 egg
  • 3 cloves garlic minced
  • Salt and pepper to taste
  • Optional: Italian seasoning

Method
 

  1. Salt eggplant slices and let sit, then pat dry.
  2. Pre-cook eggplant slices until soft.
  3. Cook ground meat with garlic and sauce.
  4. Mix ricotta, egg, and parmesan.
  5. Layer eggplant, meat sauce, and cheese mixture.
  6. Repeat layers and top with mozzarella.
  7. Bake at 375°F for 30–35 minutes.
  8. Rest before slicing and serving.

Notes

  • Pre-cook eggplant to reduce moisture
  • Let lasagna rest before cutting
  • Use full-fat cheese for best flavor