This Keto Eggplant Lasagna has all the delicious lasagna flavors you love without the noodles. Turn this beloved dish into a low-carb version you can enjoy anytime without the guilt.
I freely admit that I love lasagna and could eat it all the time, if it wasn’t so packed with carbs and calories. But wait! This version isn’t. So, I really can eat it anytime.
Eggplant is such a great vegetable on a low-carb diet because it’s low in carbs and can easily take the place of noodles in various forms.
We use zucchini to replace the sheets of lasagna in this recipe. The texture is only slightly different when the layers are built up like a typical lasagna.
The total carbohydrates per serving for this lasagna is just 5 net carbs. There are around 450 calories per slice. To cut down on the calories, you can use less cheese.
I always make my own ricotta. Here’s the recipe (from our sister blog). It’s very easy to make with just whole milk and some lemon juice.
How to Prepare the Eggpalnt
One of the most important steps in the making of this lasagna is preparing the eggplant.
There are a few steps required. One is slicing, and one is sweating. If you’ve never sweated a vegetable before, it’s done to remove some of the water content. Eggplant, and zucchini for that matter, are full of water. If you cook this recipe without sweating first, it will turn out very watery.
How to Slice Eggplant
The best way to slice the eggplant is with a mandolin. Using this tool will help you cut the slices evenly without losing your mind. You can do it manually with a sharp knife, but it’s not incredibly easy to make even slices.
You want the slices to be about 1/4″ thick. Typically you can get around 12 slices out of a large eggplant. If your eggplants are smaller, you may need 2 to make enough slices.
In a pinch, I’ve even used baby eggplants, though I needed around 10 of them to cover the layers.
How to Sweat Eggplant
To sweat the eggplant once it’s sliced, place the slices on a thin, clean kitchen towel or paper towels. Sprinkle them evenly with salt on one side. Allow them to sweat for about 10 minutes. Then turn the eggplant over and sprinkle the other side with salt. Wait another 10 minutes.
By now, a lot of water droplets will have formed on the eggplant. You can pat the excess salt and water from the slices with the kitchen towel or extra paper towels.
Assembling the Low Carb Eggplant Lasagna
Using a 9″x13″ casserole dish, you’ll be able to make three full layers with these ingredients. You can also use an 8″x8″ dish, but you’ll need to use more of each ingredient per layer, and you won’t need quite as much eggplant.
Start by adding just a bit of sauce to the bottom of the pan, so the first layer of eggplant doesn’t stick to the bottom. Then add the first layer.
Use about 1/4 of the sauce and cheese for each layer and 1/3 of the ricotta. This is because the ricotta only goes in between the layers, while the sauce and cheese will also be placed on the very top of the dish.
Cover the dish to bake for 30 minutes. It’s important to do this, so the cheese on top doesn’t brown too quickly. You’ll remove the tin foil for the final 10 minutes, so the top cheese can get bubbly.
You can substitute the eggplant with zucchini, if you want. They act very similarly in this dish, so it’s a one for one swap.
Another substitution you can make is for the ricotta. Full fat cottage cheese is a good substitution. Or you can leave it out, if you don’t like it.
Leftovers and Freezing
We love having leftover eggplant lasagna because it tastes as good or better the next day for lunch.
If you have leftovers and want to freeze them, that’s definitely possible. However, you can expect it to be a bit more watery when you defrost it.
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Keto Eggplant Lasagna
- 1 large eggplant sliced into 12 sheets
- 1 tbsp olive oil
- 2 tsp salt divided
- 1 lb ground beef
- 1/2 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 28 oz can chopped tomatoes
- 2 tbsp tomato paste
- 1 clove garlic minced
- 2/3 cup ricotta cheese
- 2 cups mozzarella shredded
- 1 cup Parmesan cheese shredded
- Preheat the oven to 375 degrees F.
- Cut the eggplant into 12 thin slices with a mandolin. Place the slices on a thin, clean kitchen towel. Sprinkle with 1/2 tsp salt. Let sit for 10 minutes. Turn the slices over, sprinkle with 1/2 tsp salt. Let sit for another 10 minutes. Blot the salt and water from the slices.
- Meanwhile, brown the ground beef in a large saucepan over medium-high heat. Add the remaining salt, onion powder, oregano, and basil.
- When the meat is fully browned, add the chopped tomatoes, tomato paste and garlic. Stir well. Cover and simmer for at least 30 minutes.
- Add a spoonful of sauce to the bottom of a 9″x13″ casserole dish. Add three slices of the eggplant. Top with 1/4 of the sauce, 1/3 of the ricotta cheese, 1/4 of the mozzarella, and 1/3 of the Parmesan cheese. Add two more layers of ingredients. Top with only last layer of eggplant, a thin layer of sauce, and the remaining cheese.
- Cover the dish with tin foil. Bake for 25 minutes. Remove the tin toil and baked for an additional 10 minutes. Remove and let stand for 5 minutes before serving.
- You can replace the eggplant with zucchini
- Don’t skip the salting step or the final product will be very watery
- You can replace the homemade sauce with jarred sauce, but be sure to check the nutrition label to avoid unwanted carbs.
Read More About a Low-Carb Lifestyle
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