Keto Eggplant Lasagna
Enjoy a hearty, low-carb lasagna where tender roasted eggplant slices replace noodles. Layered with a rich meat sauce and three cheeses, this casserole delivers all the comfort without the carbs or watery results.
Equipment
- 9x13 inch lasagna pan
- 2 large sheet pans
- cutting board
- chef's knife
- medium saute pan or skillet
Ingredients
- 1 1/2 pounds eggplant
- 3 tbsp olive oil (divided use)
- 2 cloves garlic, sliced
- 1 pound lean ground beef
- 1 tsp Better Than Bouillon Beef Base
- 1/2 tsp dried basil
- 1 1/2 cups Keto Tomato Sauce (or your favorite low carb Marinara)
- 15 oz whole milk ricotta cheese
- 1 large egg
- 3 cups mozzarella cheese (divided use)
- 1/2 cup grated Parmesan cheese
Instructions
Eggplant (Preheat oven to 400 F)
- Trim a thin slice from the bottom and remove the top, then stand the eggplant upright and cut it lengthwise into 8 slices about 1/4 inch thick.
- Coat two large sheet pans with 1 tablespoon oil each, arrange 4 eggplant slices on each pan, and bake for 6-8 minutes per side before flipping and baking the second side for another 6-8 minutes.
Meat Sauce
- While the eggplant cooks, warm the remaining 1 tablespoon olive oil in a medium saute pan over medium heat and cook the sliced garlic until slightly softened.
- Add the ground beef and cook it through, breaking it into small crumbles as it browns.
- Stir in 1 cup of the marinara, the beef base, and the dried basil, then simmer until the sauce thickens and cool it slightly before layering.
Ricotta Cheese
- Place the ricotta in a large bowl, mix in the egg with a fork, then stir in 1 1/2 cups mozzarella and 1/3 cup Parmesan.
Layer
- Spread 1/2 cup sauce across the bottom of a 9x13 inch lasagna pan, then add 4 eggplant slices, half of the ricotta mixture, and half of the meat sauce.
- Repeat the layers once more and finish with the remaining mozzarella and Parmesan over the top.
Bake (Preheat oven to 375 F)
- Lay a piece of parchment over the lasagna, cover tightly with foil, and bake at 375 F for 30 minutes.
- Remove the foil and bake 10 minutes more, then rest the lasagna for 10-15 minutes before cutting into 8 pieces.
Slow Cooker
- Coat the slow cooker insert with non-stick cooking spray and layer the prepared ingredients in the same order used for the oven version.
- Cover and cook on high for 2-3 hours, until a knife slides in with little resistance, then turn off the heat and let it sit covered for 30 minutes to 1 hour before slicing.
Notes
Make-Ahead Tip: You can assemble the lasagna up to 24 hours in advance. Cover and refrigerate, then add an extra 5-10 minutes to the covered baking time.
Storage: Store cooled leftovers in a covered container in the refrigerator for 3 to 4 days.
Texture Tip: To prevent a watery result, make sure to roast the eggplant until the surface is dry, use a thick meat sauce, and drain any excess grease from the beef before layering.
Ricotta Filling: Don't skip the egg in the ricotta mixture. It acts as a binder, helping the cheese layer set properly instead of becoming loose or grainy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 410kcalCarbohydrates: 8.85gProtein: 29.55gFat: 28.33gSaturated Fat: 13.21gCholesterol: 132mgSodium: 696mgPotassium: 750mgFiber: 2.4gSugar: 4.19gVitamin A: 500IUVitamin C: 10mgCalcium: 350mgIron: 2mg
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