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Keto Eggplant Lasagna (Gluten-Free)

Created by
  Published on August 19th, 2021
  Reading time: 2 minutes
  Last modified April 13th, 2023
Keto Eggplant Lasagna
ChefRhonda PlataDifficultyIntermediateRating0.0
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This 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!

Yields8 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
Nutrition Facts

Servings 8

9g
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.

Directions

Directions
1

Preheat the oven to 400F (205C). Line a baking sheet with parchment paper.

2

Brush each of the eggplant slices with oil and season with salt and pepper.

3

Place them on the baking sheet and cook for 15 minutes or until soft.

4

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.

5

Stir in the tomato sauce and Italian seasoning. Simmer for five minutes or until warmed through. Remove from heat.

6

In a bowl, whisk the ricotta and egg together.

7

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.

8

Sprinkle the mozzarella evenly over top and bake for 15 to 20 minutes or until the cheese is golden brown.

9

Allow your keto eggplant lasagna to cool slightly, serve, and enjoy!

10

Store leftover keto eggplant lasagna in an airtight container in the fridge.

Category, CuisineDiet

Directions

Directions

Directions
1

Preheat the oven to 400F (205C). Line a baking sheet with parchment paper.

2

Brush each of the eggplant slices with oil and season with salt and pepper.

3

Place them on the baking sheet and cook for 15 minutes or until soft.

4

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.

5

Stir in the tomato sauce and Italian seasoning. Simmer for five minutes or until warmed through. Remove from heat.

6

In a bowl, whisk the ricotta and egg together.

7

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.

8

Sprinkle the mozzarella evenly over top and bake for 15 to 20 minutes or until the cheese is golden brown.

9

Allow your keto eggplant lasagna to cool slightly, serve, and enjoy!

10

Store leftover keto eggplant lasagna in an airtight container in the fridge.

Keto Eggplant Lasagna (Gluten-Free)
I am a Nurse, wife, and mom. I have spent over 20 years in Healthcare and always took care of everyone else. Finally, after years of yo-yo dieting and failed New Years' resolutions, and complete desperation, I found something that Finally worked for me. I have been doing this Keto/Low carb lifestyle for over 3 years and have lost over 100lbs. My goal was to bring this lifestyle to my family and we went from couch potatoes to our 1st 5k and have lost over 300 lbs. We still have a long way to reach our goals, but we strive to be better every day. I enjoy helping women bring this Keto/Low carb lifestyle to the family.

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