Keto Eggplant Lasagna (Gluten-Free)
ChefRhonda PlataDifficultyIntermediateThis keto eggplant lasagna recipe is the perfect low-carb, gluten-free alternative to traditional lasagna. Rather than using pasta to layer between meat and cheese, this lasagna recipe uses eggplant. Eggplant mimics the texture and thickness of pasta sheets, without adding nearly as many carbs. Plus, eggplants are packed full of vitamins and minerals! That means you can eat savory, delicious lasagna as part of a healthy diet!
Servings 8
Net Carbs
- Amount Per Serving
- Calories 358
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 14g5%
- Dietary Fiber 5g20%
- Protein 27g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400F (205C). Line a baking sheet with parchment paper.
Brush each of the eggplant slices with oil and season with salt and pepper.
Place them on the baking sheet and cook for 15 minutes or until soft.
Meanwhile, heat a large skillet over medium-high heat. Cook the ground beef for 10 minutes or until cooked through, breaking it up as it browns. Drain any excess liquid and season with salt and pepper.
Stir in the tomato sauce and Italian seasoning. Simmer for five minutes or until warmed through. Remove from heat.
In a bowl, whisk the ricotta and egg together.
In a glass baking dish, arrange the eggplant slices in an even layer. Spread the meat mixture evenly over top, followed by the ricotta mixture. Repeat the layers until all ingredients are used up.
Sprinkle the mozzarella evenly over top and bake for 15 to 20 minutes or until the cheese is golden brown.
Allow your keto eggplant lasagna to cool slightly, serve, and enjoy!
Store leftover keto eggplant lasagna in an airtight container in the fridge.
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400F (205C). Line a baking sheet with parchment paper.
Brush each of the eggplant slices with oil and season with salt and pepper.
Place them on the baking sheet and cook for 15 minutes or until soft.
Meanwhile, heat a large skillet over medium-high heat. Cook the ground beef for 10 minutes or until cooked through, breaking it up as it browns. Drain any excess liquid and season with salt and pepper.
Stir in the tomato sauce and Italian seasoning. Simmer for five minutes or until warmed through. Remove from heat.
In a bowl, whisk the ricotta and egg together.
In a glass baking dish, arrange the eggplant slices in an even layer. Spread the meat mixture evenly over top, followed by the ricotta mixture. Repeat the layers until all ingredients are used up.
Sprinkle the mozzarella evenly over top and bake for 15 to 20 minutes or until the cheese is golden brown.
Allow your keto eggplant lasagna to cool slightly, serve, and enjoy!
Store leftover keto eggplant lasagna in an airtight container in the fridge.
