Easy Eggplant Lasagna Low Carb Keto Recipe

If you’re craving comfort food with a twist, this layered delight featuring tender eggplant and savory beef sauce is about to be your new go-to recipe. Ready to up your culinary game? Let’s dive in and create a dish that’ll make your dining table the envy of every potluck!

Crafting low-carb recipes is a genuine passion of mine, and my flavorful yet straightforward Eggplant Lasagna fits the bill perfectly. It contains no noodles; instead, I use sliced eggplant in a way that makes the dish not only low in carbs but also quite satisfying.

And while I have the family pleaser of a lasagna that I whip up on a regular basis, this easy, keto-friendly version takes the prize.

Easy Eggplant Lasagna Low Carb Keto Recipe Ingredients

• Eggplant: Low in carbs, high in fiber, aids digestion.
• Ground Beef: High in protein, provides essential nutrients like iron.
• Marinara Sauce: Sugar-free, adds savory tomato flavor.
• Ricotta Cheese: Creamy texture, adds protein and calcium.
• Mozzarella Cheese: Melts well, offers protein and fat.
• Parmesan Cheese: Bold flavor, enhances umami, provides protein.

Easy Eggplant Lasagna Low Carb Keto Recipe Ingredient Quantities

• 1 large eggplant, sliced lengthwise into 1/4-inch thick slices
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 cup marinara sauce (sugar-free)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

How to Make this Easy Eggplant Lasagna Low Carb Keto Recipe

1. Set the oven to 375 degrees Fahrenheit (190 degrees Celsius) to start it. A baking sheet should be coated lightly with olive oil.

2. On the baking sheet, the eggplant slices should be arranged and brushed with olive oil. They should be baked for 20 minutes. At the 10-minute mark, it’s best to flip the eggplant slices so that they brown evenly. When they are done, they should be tender. Set them aside.

3. In a large skillet over medium heat, cook the ground beef until nicely browned and done. Drain excess grease going into the Reynolds Wrap foil pan underneath.

4. Combine the marinara sauce, salt, black pepper, garlic powder, oregano, and basil in the pan. Simmer for 5 minutes and then remove from the heat.

5. In a tiny bowl, blend the ricotta and egg. Stir until silky.

6. Layer evenly in a 9×13-inch glass baking dish, spreading so that the beef sauce covers the dish in a thin layer.

7. Arrange half of the eggplant slices over the sauce, then half of the ricotta mixture, and one-third of the mozzarella cheese.

8. Layer again with leftover beef sauce, the rest of the eggplant slices, the rest of the ricotta cheese mixture, and another third of the mozzarella cheese.

9. Add the last layer of meat sauce, the leftover mozzarella, and the Parmesan.

10. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden. Allow to cool for 10 minutes before serving.

Easy Eggplant Lasagna Low Carb Keto Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Pastry brush
4. Large skillet
5. Reynolds Wrap foil pan
6. Small bowl
7. 9×13-inch glass baking dish
8. Aluminum foil

FAQ

• Can I prepare the eggplant slices in advance?Sure, you can slice and salt the eggplant a day before to pull out extra moisture. Put them in a container with no air and keep them in the fridge.
• Is there an alternative to ricotta cheese?This recipe can substitute cottage cheese or cream cheese for ricotta, though they will impart a slightly different flavor and texture.
• Can I use ground turkey instead of ground beef?Certainly, ground turkey is an excellent substitute and will still give the dish loads of flavor while keeping it light.
• How can I ensure the eggplant is cooked thoroughly?Roasting the eggplant slices for about 15 minutes at 400°F (200°C) before layering them in the lasagna is a good move. It helps ensure the eggplant is tender by the time you eat the lasagna.
• What is the best way to store leftovers?Leftovers can be kept in the refrigerator for up to 3-4 days. When you want to serve them again, just reheat them in the oven or microwave and enjoy!
• Can I freeze this eggplant lasagna?Certainly, it stores nicely in the freezer. Construct the lasagna, ensure it is wrapped securely in foil, and place it in the freezer for no longer than 2 months. When you are ready to eat it, bake it in a preheated oven at 375°F (190°C) for approximately 60 minutes.

Easy Eggplant Lasagna Low Carb Keto Recipe Substitutions and Variations

You could use zucchini cut into slices 1/4 inch thick instead of eggplant.
You can use ground turkey instead of ground beef if you prefer.
For a dairy-free option, try almond ricotta instead of regular ricotta cheese.
You can use extra virgin olive oil as a substitute for standard olive oil when you want to impart a slightly different flavor.
When you don’t have Parmesan cheese, a good alternative is Pecorino Romano cheese.

Pro Tips

1. Salt the Eggplant: Before baking, sprinkle salt on the eggplant slices and let them sit for about 15 minutes. This will help draw out excess moisture and reduce bitterness, leading to a better texture and flavor when baked.