Keto Eggplant Lasagna
Indulge in the irresistible layers of flavor with this Keto Eggplant Lasagna—a low-carb twist on a classic comfort food! Tender, roasted eggplant slices stand in for traditional pasta, perfectly complementing the rich and savory meat sauce seasoned with oregano and basil. Creamy ricotta combined with a hint of spice from freshly ground black pepper creates a decadent filling, while gooey mozzarella and nutty parmesan top it all off with cheesy perfection. This gluten-free, keto-friendly meal is baked to golden-brown bubbly goodness, delivering all the satisfaction of traditional lasagna without the carbs. Easy to assemble and ideal for family dinners, it’s a deliciously hearty dish that fits perfectly into a ketogenic lifestyle.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 pound ground beef
- 1 medium, chopped onion
- 3 minced garlic cloves
- 2 cups tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup ricotta cheese
- 1 large egg
- 0.5 teaspoon ground black pepper
- 2 cups shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Arrange them in a single layer on baking sheets.
Brush the eggplant slices with olive oil and sprinkle with salt.
Roast the eggplant in the preheated oven for about 20 minutes, turning halfway, until tender and lightly browned. Remove and set aside to cool.
While the eggplant is roasting, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet with the beef, and cook until the onion turns translucent, about 5 minutes.
Stir in the tomato sauce, dried oregano, and dried basil. Reduce heat to low and let simmer for 10 minutes. Adjust seasoning with additional salt and pepper if desired.
In a mixing bowl, combine ricotta cheese, egg, and black pepper.
Reduce oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
Place a layer of roasted eggplant slices over the sauce, followed by half of the ricotta mixture.
Sprinkle one cup of mozzarella cheese over the ricotta layer, then spoon half of the remaining meat sauce over the cheese.
Repeat the layers: eggplant, remaining ricotta mixture, another cup of mozzarella, and the rest of the meat sauce.
Top with remaining mozzarella and sprinkle with parmesan cheese.
Cover the dish with aluminum foil and bake in the oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna sit for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.4 g | 290% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 5570 mg | 242% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 48.9 g | ||
| Protein | 196.3 g | 393% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3302 mg | 254% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4077 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
