There’s something undeniably cozy about a bubbling lasagna fresh out of the oven—the golden, melty cheese, the layers of rich, savory filling, the satisfying forkful that warms you from the inside out.
But if you’re following a low-carb lifestyle, traditional lasagna can feel like a distant memory. That’s where this Keto Eggplant Lasagna comes in.
Swapping out pasta for perfectly roasted eggplant slices keeps all the best parts of lasagna—hearty layers, creamy ricotta, and a deeply flavorful tomato sauce—without the carb overload.
Plus, eggplant adds a deliciously silky texture that soaks up every bit of garlicky, herby goodness. High in fiber and antioxidants, this veggie makes for a guilt-free alternative that doesn’t skimp on comfort.
What makes this recipe truly special? The combination of lean ground beef, a hint of basil, and a rich, homemade keto marinara creates layers of deep, umami-packed flavor.
A blend of mozzarella and Parmesan melts into a golden crust, sealing in the creamy ricotta filling. It’s a dish that’s both indulgent and completely keto-friendly—perfect for meal prep or a cozy family dinner. And here’s the best part: it supports your low-carb goals while satisfying that craving for classic Italian comfort food.
Why this recipe stands out?
- It’s my go-to comfort food, minus the carbs: Traditional lasagna was always a favorite in my family, and this version gives me that same satisfaction without the carb crash.
- Eggplant is a game-changer: It’s not just a pasta replacement—it actually adds a subtly sweet, creamy texture that works beautifully with the layers of cheese and sauce.
- Perfect for meal prep: I love making a big batch and enjoying leftovers for lunch. This lasagna holds up beautifully in the fridge and even tastes better the next day!
- It fits seamlessly into a keto lifestyle: With only X grams of net carbs per serving, this dish lets me indulge while staying on track.
- Endless ways to customize: Swap ground beef for Italian sausage, add a sprinkle of red pepper flakes for heat, or mix in some fresh spinach for extra greens.
Keto Eggplant Lasagna Recipe
Equipment
- Cutting board & knife
- Baking sheet
- Large skillet
- Mixing bowls
- 9×13-inch baking dish
- Oven
- Spatula
Ingredients
- 1 ½ pounds eggplant
- 3 tablespoon olive oil divided use
- 2 cloves garlic sliced
- 1 pound lean ground beef
- 1 teaspoon Better Than Bouillon Beef Base
- ½ teaspoon dried basil
- 1 ½ 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
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C) and slice the eggplant into thin rounds. Brush with olive oil and roast for 15 minutes until tender.
- Sauté garlic in a skillet with 1 tablespoon olive oil. Add ground beef, cook until browned, and stir in bouillon, basil, and keto marinara sauce. Simmer for 5 minutes.
- Mix ricotta cheese, egg, and 1 cup of mozzarella in a bowl until well combined.
- Layer in a baking dish: roasted eggplant slices, beef sauce, and ricotta mixture. Repeat the layers until ingredients are used up.
- Top with the remaining mozzarella and Parmesan cheese.
- Bake uncovered for 25-30 minutes until the cheese is golden and bubbly.
- Rest for 10 minutes before slicing to help the layers set.
- Serve warm and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 410kcal |
| Carbohydrates | 8.85g |
| Protein | 29.55g |
| Fat | 28.33g |
| Sugar | 4.19g |
| Sodium | 696mg |
Beyond the Basics: Creative Keto Lasagna Variations!
- Smoked Eggplant Twist – Lightly char the eggplant slices over an open flame or grill before layering. This adds a deep, smoky flavor that takes the dish to the next level.
- Truffle-Infused Elegance – Drizzle a touch of truffle oil over the top before baking for an elevated, earthy aroma that pairs beautifully with the creamy ricotta and melted cheese.
- Crunchy Cheese Crust – For an irresistible top layer, mix crushed pork rinds with Parmesan before sprinkling over the lasagna. This adds a crisp, golden crunch without extra carbs.
- Spicy Calabrian Kick – Stir in a spoonful of Calabrian chili paste into the meat sauce for a subtle heat and tangy depth that keeps each bite exciting.
- Umami Bomb Upgrade – Blend a spoonful of anchovy paste or miso into the ricotta mixture. It won’t taste “fishy,” but it will add an incredible umami depth to the dish.
- Creamy Alfredo Fusion – Swap out half of the marinara for a homemade keto Alfredo sauce. The result? A luscious, creamy, and indulgent white lasagna variation that’s still low-carb.
- Italian Sausage & Fennel Magic – Replace ground beef with crumbled Italian sausage and add a pinch of toasted fennel seeds for a sweet and savory depth that enhances the lasagna’s classic flavors.
- Caramelized Onion Sweetness – Slowly caramelize onions in butter until golden and jammy, then layer them between the eggplant slices for a subtle natural sweetness that balances the savory richness.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
