This eggplant lasagna recipe replaces eggplant lasagna noodles for the ultimate keto dinner! Made from simple and wholesome ingredients, it’s perfect for a leisurely dinner with vegetables! 3 grams of net carbohydrates per serving.
Keto Eggplant Lasagna
When it comes to low-carb lasagna recipes, we love a classic lasagne and a Zuchini lasagne. Now we’re obsessed with that eggplant lasagna.
Why You Need This Eggplant Lasagna Recipe-
- Healthy AND low in carbohydrates. Packed with eggplant slices, a delicious meat sauce, and even some hidden spinach, it’s full of protein, fiber, and healthy fats. Replacing lasagna noodles with eggplant retains texture and volume without sacrificing taste.
- Simple ingredients. Many keto recipes contain some hard-to-find ingredients. This lasagna uses simple, fresh, and easy-to-find ingredients.
- No watery lasagna. Salting and frying the eggplants before baking the lasagna guarantees that there will never be a watery lasagna.
The secret to making the perfect eggplant lasagna is to toast the eggplant slices before putting them all together. This ensures that the eggplant is perfectly soft and tender and the lasagna as a whole is NEVER watery.
Ingredients for this recipe
For the eggplant lasagna
- aubergine– Choose an eggplant that is firm on the outside and has minimal bruises. The softer the eggplant, the harder it will be for the lasagna to stick together.
- salt– Sprinkle over the eggplants to draw out excess moisture.
- olive oil– An aromatic oil for cooking the meat sauce.
- Ground beef– I used lean ground beef, but you can also use slightly heavier meat, like 80/20 ground beef (80% lean, 20% fat).
- Marinara sauce– Skip the expensive store-bought variety and make your own Keto spaghetti sauce (which works perfectly for it!).
- Italian spices– Necessary flavors for any good lasagna or meat sauce.
For the cheese filling
- Ricotta cheese– Use good quality full fat ricotta cheese. Alternatively, you can use full-fat cottage cheese.
- Cheddar cheese– Or any full-flavored grated cheese of your choice.
- Frozen spinach– Thawed and squeezed out with its excess liquid.
- egg– To thicken the filling.
- Mozzarella cheese– To layer the lasagna and cover the top of the lasagna with it.
- Fresh basil– To serve.
How to Make a Keto Eggplant Lasagna
1. Cut the aubergine into slices and sprinkle with salt. Let the eggplant sit for 15 minutes to remove some moisture.
2. Bake the eggplant slices for 15-20 minutes until they are soft and tender.
3. Prepare the meat sauce filling. Heat the oil in the pan and when it is hot add the minced meat and fry until it is no longer brown. Add the marinara sauce and Italian spices and simmer for five minutes.
4. Prepare the cheese filling in a mixing bowl. Whisk the ricotta cheese, cheddar cheese, thawed frozen spinach, and egg together until well mixed.
5. Layer the eggplant lasagna. Put a thin layer of the meat sauce on the bottom of a baking dish. Add a single layer of eggplant followed by a layer of cheese filling, then half a cup of mozzarella cheese. Repeat the process until all the ingredients have been used. Scatter the rest of the mozzarella on top.
6. Cover the tin with aluminum foil and bake for 45 minutes, removing the aluminum foil after 30 minutes. Once the cheese has melted and the sides are bubbly, take it out of the oven. Let the eggplant lasagna sit for 10 minutes before sprinkling with fresh basil and serving.
Can I make this lasagna in advance?
This lasagna is one that you can definitely make ahead of time if you want. You can do this a few days in advance (and refrigerate) or a few months in advance (and freeze).
- Then bake in the fridge– Cover the raw lasagna with aluminum foil and put the dish in the refrigerator for up to 3 days. Take the lasagna out of the refrigerator 30 minutes before baking. Wipe off any excess liquid on the sides with a paper towel.
- Freeze then bake– Wrap the uncooked lasagna in saran wrap followed by aluminum foil and put in the freezer for up to 2 months. In the evening before baking, place the frozen lasagna in the refrigerator to thaw. Let the uncooked lasagna sit at room temperature for 30 minutes before cooking.
Tips for making the best eggplant lasagna
- You need to salt and roast the eggplant before putting the lasagna together. It will drain off extra fluid and help ensure that lasagna is NOT watery. You also risk the eggplant being rubbery and dense.
- Don’t worry if you don’t have enough eggplants to make multiple layers. You can just increase the meat sauce, cheese filling, and mozzarella cheese on top.
- If you want a vegetarian eggplant lasagna, just leave out the minced meat and layer it with the marinara sauce.
Tips for storing, freezing and warming up
- To store: Eggplant lasagna can be stored in the refrigerator covered for up to 5 days.
- Freeze: Put parts of the lasagna in a shallow container and store in the freezer for up to 6 months.
- Warm up: Warm up the lasagne in a preheated oven at 180 ° C for 10 minutes.
What to serve with eggplant lasagna?
- 2-3 great Eggplant cut into 1/4 inch thickness
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 lb Minced meat skinny
- 2 lb Keto marinara sauce
- 1 tablespoon Italian spices
- 1 1/2 cups Ricotta cheese Full fat
- 1 Cup Cheddar cheese shredded
- 10 ounce frozen spinach thawed and moisture squeezed out
- 1 great egg
- 1 1/2 cups Mozzarella cheese shredded
Preheat the oven to 180C / 350F. Grease a 9 x 13 inch baking dish and set aside. Grease a baking sheet and also set aside.
Cut the aubergine thinly into ½ cm thick slices. Place on a flat kitchen surface and sprinkle with salt to draw out additional moisture. Pat dry with a towel after 15 minutes.
Place the eggplants on the parchment-lined baking sheet and roast for 15-20 minutes until tender.
While the eggplant is roasting, prepare the meat filling. In a non-stick pan, add the olive oil and heat over medium heat. Add the ground beef and cook for 5 minutes until it is no longer pink. Add the keto marinara sauce and Italian herbs and cook for 5 minutes before removing from heat.
In a mixing bowl, whisk the ricotta cheese, the delicious grated cheese, the defrosted spinach and the egg.
Assemble the eggplant lasagna. Spread half a cup of the meat sauce on the bottom of the baking dish. Add a single layer of eggplant before adding ½ cup of the ricotta mixture. Scatter half a cup of mozzarella on top. Repeat the process until all the ingredients have been used. Top with extra mozzarella.
Cover with foil and bake for 30 minutes. After 30 minutes, remove from the oven and remove the foil and cook for another 15-20 minutes until the cheese has melted on top and the sauce is bubbly.
Take the lasagna out of the oven and let it rest for 10 minutes before serving.
TO STORE: Eggplant lasagna can be stored in the refrigerator covered for up to 5 days.
FREEZE: Put parts of the lasagna in a shallow container and store in the freezer for up to 6 months.
WARM UP: Warm up the lasagne in a preheated oven at 180 ° C for 10 minutes.
Portion: 1portion | Calories: 258kcal | Carbohydrates: 7thG | Protein: 18thG | Fat: 18thG | Sodium: 416mg | Potassium: 431mg | Fiber: 4thG | Vitamin A: 3143IE | Vitamin C: 3rdmg | Calcium: 254mg | Iron: 2mg | NET CARBONS: 3rdG