AMAZING Keto Eggplant Lasagna Recipe

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Keto Eggplant Lasagna Recipe

I found a brand new favorite way to make Lasagna!  I made it with eggplant as the noodles!  Oh, my word it was delicious!  It’s funny because I’ve been doing the Ketogenic Diet for over a year and I’m still finding new ways to make the foods I’ve always loved.  The best part…  I don’t even miss the noodles or the carbs.  Not. one. bit!

Do you remember about six months ago when I made the Keto Lasagna with Folio cheese wraps as the noodles?  It was a total hit with everyone in my house.  Heck, it was even popular with my non-Keto friends!  It really does taste pretty darn good!  This may be why I’ve never attempted to make lasagna any other way because we were very happy with that recipe.

Eggplant Lasagna

I bought a couple of smaller eggplants because they were on sale.  I had intentions of concocting a breading for them in attempts to make a parmesan eggplant dish.

Everyone in the house wanted lasagna but I didn’t want my eggplant to go bad before I had a chance to make something with them.  There’s only a certain amount of time you can wait with all fresh foods and I refuse to let them wither away in my refrigerator.

That’s how I decided to make a lasagna with eggplant as the noodles.  I’m so glad I did too because we plan to have this again soon.

Low Carb Eggplant Lasagna

Oh, and before I forget… I used this Trio Lasagna pan found on Amazon and it’s pretty amazing! You can make different blends of lasagna all at the same time. It also cooks the lasagna a lot faster than the normal way! And finally, it’s way easier to slice and serve up a peice too! I’m glad I purchased it. I will use it often!

 

Keto Eggplant Lasagna Recipe Ingredients

 

Keto Eggplant Lasagna Recipe Instructions

  1. Slice the eggplant into a quarter inch slices and lay them on a baking sheet. Drizzle olive oil and salt over each one and bake them for about 10 minutes on 375 degrees. Remove from the oven and set aside to cool while you prep the remaining part of the meal.  Precook the eggplant just enough to make it soft because it will continue to cook in the oven later too.
  2. Brown the ground beef in a skillet. Season it with salt and pepper.
  3. In a small bowl, combine 1 cup of Ricotta Cheese with all the seasonings and the eggs.  Then mix it until all the ingredients of are fully combined.
  4. In a medium-size casserole dish (or this Trio Lasagna pan that I used in the photos below), you will start to layer the ingredients, but first, spray the bottom of the dish with a non-stick cooking oil.
  5. The first layer in the bottom of the casserole dish will be your eggplant slices that have been precooked.
  6. Next, I spread a small amount of sauce over each eggplant.
  7. Sprinkle a small layer of Mozzarella cheese next.
  8. Then place a generous amount of ground beef as the next layer.
  9. Then, I put a dab of the Ricotta cheese mixture on top of the ground beef.
  10. Now, repeat steps layered steps again about two or three more times!
  11. You will leave the final step with shredded cheese on top.
  12. Bake at 350 degrees for about 40 minutes.
  13. Allow the dish to slightly cool before you serve it. This step will allow the lasagna to stick together when you serve it.

 

Keto Eggplant Lasagna Nutrition

Serves 8

Calories 229, Total C 4.7g, Fiber 1.4g, Net C 3.3g, Sugars 2g, Fat 8.7g, Protein 31.7g

 

Here are a few photos we took during this process:

Keto Eggplant Lasagna Recipe

 

Keto Eggplant Lasagna Recipe

 

Keto Eggplant Lasagna Recipe

 

Keto Eggplant Lasagna Recipe

 

Keto Eggplant Lasagna Recipe

 

Keto Eggplant Lasagna Recipe

 

Keto Eggplant Lasagna Recipe

 

Keto Eggplant Lasagna Recipe

 

Keto Eggplant Lasagna Recipe

 

 

Keto Eggplant Lasagna Recipe

Keto Eggplant Lasagna Recipe

Delicious and easy to make eggplan lasagna!
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 8 servings
Calories 229

Ingredients
  

Instructions
 

  • Slice the eggplant into a quarter inch slices and lay them on a baking sheet. Drizzle olive oil and salt over each one and bake them for about 10 minutes on 375 degrees. Remove from the oven and set aside to cool while you prep the remaining part of the meal.
  • Brown the ground beef in a skillet. Season it with salt and pepper.
  • In a small bowl, combine 1 cup of Ricotta Cheese with all the seasonings and the eggs.  Then mix it until all the ingredients of are fully combined.
  • In a medium-size casserole dish (or a similar pan that I used in the photos below), you will start to layer the ingredients, but first, spray the bottom of the dish with a non-stick cooking oil.
  • The first layer in the bottom of the casserole dish will be your eggplant slices that have been precooked.
  • Next, I spread a small amount of sauce over each eggplant.
  • Sprinkle a small layer of Mozzarella cheese next.
  • Then place a generous amount of ground beef as the next layer.
  • Then, I put a dab of the Ricotta cheese mixture on top of the ground beef.
  • Now, repeat steps layered steps again about two or three more times!
  • You will leave the final step with shredded cheese on top.
  • Bake at 350 degrees for about 40 minutes.
  • Allow the dish to slightly cool before you serve it. This step will allow the lasagna to stick together when you serve it.

Nutrition

Serving: 1slice | Calories: 229 | Carbohydrates: 4.7g | Protein: 31.7g | Fat: 8.7g | Fiber: 1.4g | Sugar: 2g | Net Carbs: 3.3g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

 

 

You may also love this keto chicken parmesan recipe!

Keto Chicken Parmesan Recipe

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One Comment

  1. Since I don’t eat meat I have made vegetarian lasagna with eggplant and/or zucchini instead of the noodles. I also use greens such as mustard or chard or whatever is around. I adjust some of the spices according to the intensity of greens. If using fresh greens I saute them with the usual garlic, onions, maybe some hot pepper, and whatever else strikes me at the moment. Since I typically lots of garden tomatoes in the freezer I also use them, especially if they have been cooked down to a sauce.And then use the cheeses as traditionally used. This makes a great lasagna which also freezes well in serving size portions.to be heated for a quick dinner in the future.

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