Eggplant Lasagna Recipe (Easy & Keto!)

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grilled eggplant It’s one of my favorite things to make in the summer and I’m always looking for new ways to incorporate it into regular meals.One of my favorite ways is this low carb Eggplant Lasagna Recipe Served with ground beef and ricotta cheese.

If you’re worried you’ll miss the noodles, don’t. This dish has all the flavors of “real” lasagna, and I guarantee you won’t even miss the noodles! (That being said, if you like real noodles, try my classics Keto Lasagna instead. )

In the summer, this healthy eggplant lasagna is the best Ways to enjoy these flavors and Also use seasonal vegetables. Try it even if you don’t like eggplant! The taste of eggplant in this preparation is not strong. (but if you like eggplant, make sure you try it too fried eggplant and Eggplant Burritos This season! )

What is Eggplant Lasagna?

Low-carb eggplant lasagna is like regular lasagna, but uses a layer of grilled eggplant instead of noodles. Plus, it’s super easy to learn how to make eggplant lasagna — not too different from regular ones.

What does eggplant lasagna taste like?

Eggplant lasagna tastes very close to regular lasagna. The texture of the eggplant layer is different from the pasta. Layers of grilled eggplant, a beef tomato sauce, three cheeses and Italian seasoning make for an unbeatable combination of flavors.

Is Eggplant Lasagna Keto?

Yes, this easy eggplant lasagna recipe is keto friendly!Each filling is only 6 grams net carbs.

Ingredients and Substitutes

This section explains how to choose the best ingredients for eggplant lasagna, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

Grilled Eggplant:

• eggplant – You will need about 20 ounces of eggplant, maybe an ounce or two depending on size. For a fancier lasagna, you can substitute two eggplants for one and use only the middle cut slices. To avoid any bitterness, make sure to choose small to medium-sized eggplants that are firm to the touch. Huge ones, or those that are too soft, tend to be more bitter.
• olive oil – I use extra virgin olive oil most often, but regular olive oil or avocado oil will work too. This adds flavor and helps the eggplant caramelize as it roasts.
• sea ​​salt and black pepper

Bolognese:

• olive oil – For frying garlic. Likewise, other types of heat-resistant oils can be used.
• garlic – I used 2 cloves, but feel free to use more if you like garlic (I do, and sometimes add more!). You can chop your own, or use canned garlic for convenience. If you like onions, you can also saute half an onion (diced) with the garlic, about 5-7 minutes.
• Ground beef – I use 85/15 ground beef, which usually doesn’t need to be drained, but if you use 80/20, you can drain it after cooking (before adding the marinara). Or you can use 90/10 if you want to lighten the weight of the dish. Other types of ground meat, such as ground turkey, chicken, pork, or Italian sausage, can also be used.
• sea ​​salt and black pepper – You can also add crushed red pepper flakes if you want extra heat.
• Italian Tomato Sauce – I use 1 1/2 cups to keep the tomato eggplant lasagna low carb, but you can increase the amount if that’s not important to you and you want the meat layer to be tastier.If you use store-bought marinara, watch out for added sugar, or try my homemade sugar free marinara sauce.
• Italian seasoning – I tend to make my own Italian seasoning (Just 5 minutes!), but store bought also works.

Variation: Make Vegan Eggplant Lasagna!

In place of ground beef, substitute for sautéed vegetables. Mushrooms and spinach are great options!

Cheese filling:

• ricotta cheese – If you don’t like ricotta, you can also use cottage cheese instead. (You can run it through a blend to make it smoother if you want.)
• grated parmesan cheese – I use shelf-stable grated, but fresh grated is better.
• Egg – Glue the filling together. You can omit it if you want the eggless version.

Cheese Topping:

• mozzarella cheese – Buy pre-shredded or chop your own. You can also use sliced ​​fresh mozzarella instead.

How to Make Eggplant Lasagna

This section describes how to make a low-carb eggplant lasagna with step-by-step photos and details on the technique. See the recipe card below for full instructions.

The trick with eggplant lasagna is to keep the layers parallel. Roast eggplant, cook meat sauce, and make cheese stuffing can all be done at the same time. Then, simply assemble the layers and bake.

1. Sliced ​​eggplant. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper (or use foil and grease). Slice the eggplant lengthwise. (I recommend a mandoline for thin, even slices, but a knife will work too.)
2. Grilled eggplant. Arrange the slices on the baking sheet in a single layer. Brush both sides with olive oil and season with salt and pepper. Roast the eggplant until tender. If there is too much moisture left, dry it off with a paper towel.

Why bake first?

Roasting the eggplant will caramelize it and remove excess moisture so your eggplant lasagna won’t be watery.

3. Make bolognese. While the eggplants are roasting, heat the oil in a large skillet over medium heat. Add garlic and cook until fragrant, then add ground beef and season with salt and pepper. Cook until browned and separate with a spoon or spatula. Add marinara sauce and Italian seasoning, then reduce heat to simmer.

4. Make cheese stuffing. While the bolognese is simmering, combine the ricotta, parmesan, and eggs in a small bowl.
5. Assemble the low-carb eggplant lasagna. Now you’ll alternate the layers: Spread a layer of roasted eggplant slices on the bottom of a 9×13 glass or stoneware baking sheet. Top with ground beef marinara mixture, top with ricotta mixture and sprinkle with shredded mozzarella cheese. Repeat the layers a second time, with the last layer being the mozzarella cheese on top.

6. bake. It’s done when the cheese is melted and golden brown. I like to put a little fresh basil on top.

Storage Instructions

Store this classic eggplant lasagna recipe in the refrigerator for 3-4 days.

A note in advance:

If you want to prepare meals, you can make this Tomato Eggplant Lasagna recipe ahead of time. You can prepare the layers ahead of time: grill the eggplant, mix the ingredients for the cheese layer together, and cook the meat sauce. Store them individually in the refrigerator for up to 4-6 days, then all you need to do is assemble and bake.

Alternatively, you can assemble the whole thing ahead of time, store in the refrigerator for 2-4 days, and bake when ready. (I usually choose the second option.)

Can you freeze eggplant lasagna?

Yes, you can freeze lasagna with eggplant for up to 2-3 months. If you’re making it ahead of time, follow the written instructions to assemble the casserole, but skip the last baking step. If you have leftovers that you want to freeze, you can also freeze them after baking.

If you can, let it thaw overnight in the refrigerator before baking. While it is possible to bake from the freezer, it takes a long time to reheat.

Reheat Instructions:

If you’ve baked it before, you can reheat the low-carb eggplant lasagna leftovers in a 350°F oven or microwave until heated through.

On the other hand, if it’s pre-assembled but not fully baked, you can heat it at 400 degrees F as the original. Just keep in mind that if the cheese is in there for more than 10-15 degrees it will burn for minutes, so if you bake longer you may want to reduce the heat or cover the top with foil to keep it warm enough.

What to Serve with Eggplant Lasagna

Eggplant Lasagna is a complete meal in itself – this is one of the things I love about it! But if you want to add something to the side, here are some ideas:

More Low Carb Lasagna Inspired Recipes

If you like this easy eggplant lasagna recipe, you might also like some other ways to enjoy lasagna flavors in a healthy way:

Eggplant Lasagna Recipe (Easy & Keto!)

With layers of roasted eggplant, rich beef marinara, creamy ricotta, and gooey cheese, this healthy low-carb eggplant lasagna recipe has all the comfort food factor you crave.

Prepare: 20 minute

chef: 40 minute

All: 1 Hour

Serving Size: 8 (Adjust the scale recipe)

Recipe Videos

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

grilled eggplant

1. Preheat oven to 400°F (204°C).Wire and Grease bakeware.

2. Arrange the eggplant slices in a single layer on a large baking sheet (or two small baking sheets). Brush both sides with olive oil. Season with sea salt and black pepper.

3. Eggplant baked in the oven 15-25 minutes, until softened. When done, remove from oven and keep oven at 400°F (204°C).

Bolognese

1. While the eggplant is roasting, put oil in the pan cauldron Over medium fire.Add garlic and cook about 1 minuteuntil fragrant.

2. Increase heat to medium-high and add ground beef. Season with sea salt and black pepper.Cook until browned (approx. 10 minutes) and break up the meat with a spoon or spatula.

3. Add marinara sauce and Italian seasoning. Reduce heat to simmer.stew about 10 minutes.

cheese filling

1. While the meat sauce is simmering, make the cheese filling. In a small bowl, whisk together ricotta, parmesan and eggs.

assembly

1. underline the bottom of a 9×13 in (23×33 cm) glass or stoneware casserole Grilled eggplant slices in a single layer (usually 6 slices per layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again and finish with the shredded mozzarella cheese.

2. bake 10-15 minutesuntil the cheese on top is melted and golden brown.

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recipe notes

Serving Size: 1/8 of the entire recipe

• Nutritional information is based on 85/15 ground beef and will also vary depending on the marinara sauce you use.
• For “saucier” lasagna, increase the marinara to 2 cups instead of 1 1/2.
• For a fancier lasagna, you can substitute two eggplants for one and use only the middle cut slices.

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories
426

fat
30 grams

protein
30 grams

total carbohydrates
9 grams

net carbs
6 grams

fiber
3g

sugar
4 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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