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A freshly baked keto eggplant lasagna in a white ceramic baking dish on a white marble cooktop. The top is covered with bubbling, golden-brown mozzarella and Parmesan cheese, resting for 10 minutes before slicing.

Keto Eggplant Lasagna Recipe

This Keto Eggplant Lasagna is a rich, cheesy, and comforting low-carb alternative to traditional lasagna. Roasted eggplant replaces pasta for a hearty, flavorful dish that’s perfect for keto lovers!
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: Italian, keto
Calories: 410
Ingredients Equipment Method

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

Equipment

  • Cutting board & knife
  • Baking sheet
  • Large skillet
  • Mixing bowls
  • 9x13-inch baking dish
  • Oven
  • Spatula

Method
 

  1. 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.
  2. 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.
    A black skillet on a white marble cooktop sizzling with thinly sliced garlic in olive oil. Lean ground beef is added, browning and crumbling as it cooks. A small spoon of Better Than Bouillon Beef Base is ready to be stirred in for extra flavor.
  3. Mix ricotta cheese, egg, and 1 cup of mozzarella in a bowl until well combined.
    A glass mixing bowl on a white marble cooktop holding creamy ricotta cheese, a cracked egg, and shredded mozzarella. A metal whisk blends the ingredients into a smooth, cheesy mixture, ready for layering.
  4. Layer in a baking dish: roasted eggplant slices, beef sauce, and ricotta mixture. Repeat the layers until ingredients are used up.
    A black skillet filled with browned beef, simmering with rich keto tomato sauce and dried basil. A wooden spoon stirs the fragrant mixture, releasing a deep, savory aroma over the white marble cooktop.
  5. Top with the remaining mozzarella and Parmesan cheese.
  6. Bake uncovered for 25-30 minutes until the cheese is golden and bubbly.
    A black baking sheet lined with evenly spaced eggplant slices brushed with olive oil. The edges of the slices are turning golden brown after roasting at 400°F, resting on a white marble cooktop.
  7. Rest for 10 minutes before slicing to help the layers set.
  8. Serve warm and enjoy!
    A freshly baked keto eggplant lasagna in a white ceramic baking dish on a white marble cooktop. The top is covered with bubbling, golden-brown mozzarella and Parmesan cheese, resting for 10 minutes before slicing.