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Keto Beef Eggplant Lasagna Recipe

Enjoy a delicious and healthy Keto Beef Eggplant Lasagna! This low-carb twist on a classic dish is packed with flavor and perfect for a satisfying meal.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large eggplants sliced 1/4 inch thick
Other
  • Salt to sweat the eggplant
  • Olive oil for roasting
Meat Sauce
  • 1 lb ground beef 80/20
  • 3 cloves garlic minced
  • 1 small onion chopped
  • 14 oz crushed tomatoes no sugar added
  • 1 tsp dried oregano
  • 0.5 tsp chili flakes optional
  • Salt and pepper to taste
Cheese Layer
  • 1.5 cups shredded mozzarella
  • 1 cup ricotta or cottage cheese
  • 0.5 cup grated parmesan
  • 1 egg

Method
 

  1. Prep Eggplant: Slice eggplant and lay on paper towels. Sprinkle with salt and let sit for 30 minutes. Pat dry.
  2. Roast Eggplant: Brush slices with olive oil. Roast at 400°F (200°C) for 20–25 minutes until soft and golden.
  3. Make Meat Sauce: Brown ground beef in a skillet. Add onion and garlic; cook until soft. Stir in tomatoes, oregano, chili flakes, salt, and pepper. Simmer 15 minutes.
  4. Mix Cheese Layer: Combine ricotta, parmesan, egg, and a little salt in a bowl.
  5. Assemble Lasagna: In a baking dish, layer a bit of meat sauce, eggplant, cheese mix, mozzarella, and repeat. Finish with sauce and extra cheese on top.
  6. Bake: Bake at 375°F (190°C) for 30–35 minutes. Broil for the last 5 minutes for a golden top.
  7. Rest: Let it sit 10 minutes before cutting.

Notes

For a richer flavor, use full-fat ricotta and mozzarella cheese.