The Best Low-Carb Eggplant Lasagna

Ever since I can remember I've always loved lasagna. There's no disputing that Italians know their way around a good meal, and this delicious casserole is the proof. Who wants a warm slice of tasty lasagne in just an hour?

Today I'm sharing one of my favourite recipes from the KetoDiet App. If you have our app, you can also find this recipe in the KetoDiet Meals section and use it to plan your keto diet.

What Can I Use Instead of Pasta in Lasagne?

I replaced the pasta sheets with sliced eggplant (aka aubergine here in the UK). Although there are other options you can use instead of pasta sheets (see below), eggplant slices are still my favourite low-carb alternative to pasta. Plus they are a fantastic source of potassium, one of the electrolytes that will help you beat keto-flu! Sliced eggplants soften and become flexible once you roast them, and they infuse with amazing flavour from marinara sauce just like regular pasta.

The idea to use eggplant wasn't my own. Roasted eggplant slices have been the key ingredient in traditional Greek Moussaka. The only thing that makes moussaka high in carbs is the potato layer and the béchamel sauce. But I've already figured that out!😊

Eggplant is not the only veggie you can use. You can use sliced zucchini (aka courgette) like we did in these Low-Carb Zucchini Lasagna Roll Ups, sliced turnips, rutabaga (aka swede), wilted chard leaves (super low-carb!), or even my Multi-Purpose Keto Crepes!

I've also had great results with sliced butternut squash. The only drawback of butternut squash is the relatively high carb count per serving, at least for keto standards. Having said that, if you eat this meal with a side of dressed leafy greens as part of your two-meals-per-day routine, or other types of intermittent fasting, in can be a delicious keto option for you too.

Can I Make Vegetarian Low-Carb Lasagne?

Of course! If you don't eat meat, you can even make my Vegetarian Keto Lasagna. I made sure it's just as delicious as the meat-based version and it's packed with protein and electrolytes by using eggs and spinach. It has been getting rave reviews ever since I shared this recipe in 2015, so give it a go if you follow a vegetarian keto diet.

If you follow a vegan keto diet, it will be a bit more challenging to find healthy alternatives while keeping the carbs low. You could swap the cheese layer and the mozzarella for almond-based dairy alternatives and instead of the ghee, simply use coconut oil or olive oil. You could swap the parmesan for nutritional yeast. Skip the egg omelettes — as used in my Vegetarian Keto Lasagna — and use more veggies instead.

Is This Recipe Suitable For Weight Loss?

This recipe is slightly higher in carbs than most keto recipes but it is also very satisfying and ideal for those who practice intermittent fasting.

When it comes to calories, I've checked a few regular lasagna recipes with pasta and there isn't a big difference. A proper serving of regular pasta lasagna will provide anything between 500 and 800 Calories. Now obviously I didn't consider recipes that offer an unrealistically small serving size where the moment you eat it you know you'll need double or triple the serving to be satisfied. If in doubt, use our keto calculator or enter your values in our KetoDiet App to find your ideal macros.

Step-by-step

1. Brush the eggplant slices with 1 tablespoon of ghee from both sides. Place in the oven and bake at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) for 20 minutes.

   

2. Remove from the oven and set aside to cool.

   

3. Grease a pan with 1 tablespoon of ghee and cook the onion for a few minutes until fragrant. Add the beef and cook until browned and opaque.

   

4. Add marinara sauce and mix (reserve about a tablespoon for later). Take off the heat.

   

5. In a bowl, mix the ricotta, chopped herbs, salt, pepper, and egg. Mix until well combined and creamy.

   

6. Spread the remaining marinara sauce in the baking tray. We used a 12.5 x 10 inch (32 x 26 cm) baking dish per 4 servings, but any large deep dish will work. Add a third of the roasted eggplant slices. You'll be making three layers of eggplant in total.

   

7. Spread half of the ricotta mixture over them and add half of the cooked beef. Repeat one more time and finally add the last layer of eggplant slices.

   

8. Top with grated mozzarella and Parmesan. Bake in the oven preheated to 180 °C/ 360 °F (fan) for 30 minutes.

   

9. Let it cool down slightly before serving. You can store the cooled low-carb lasagne in the fridge for up to 4 days. Freezing is not recommended as it will change the texture of the cheese layer.

   

Recipe

The Best Low-Carb Eggplant Lasagna

★★★★★4.6 (38 ratings)

Lasagna doesn't always need to be made from pasta and eggplant is a great alternative in this Italian-style ...

Hands on

30m

Overall

1h

Servings

4

9.2 g

Net carbs

42.8 g

Protein

53.8 g

Fat

712

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 2 medium eggplants, sliced into ¹/₂ inch (1 cm) slices (500 g/ 1.1 lb)
• 2 tbsp melted ghee or duck fat, divided (30 ml)
• ¹/₂ medium yellow onion (50 g/ 1.8 oz)
• 500 g ground beef (1.1 lb)
• ¹/₃ cup sugar-free marinara sauce (80 ml/ 2.7 fl oz) - you can make your own Marinara Sauce
• 1 cup ricotta cheese (240 g/ 8.5 oz)
• 2 tbsp chopped parsley
• 2 tbsp chopped mint
• sea salt and black pepper, to taste
• 1 large egg
• ³/₄ cup + 2 tbsp grated mozzarella cheese (100 g/ 3.5 oz)
• ²/₃ cup grated Parmesan cheese (60 g/ 2.1 oz)

Instructions

1. Brush the eggplant slices with 1 tablespoon of ghee from both sides. Place in the oven and bake at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) for 20 minutes.

2. Remove from the oven and set aside to cool.

3. Grease a pan with 1 tablespoon of ghee and cook the onion for a few minutes until fragrant. Add the beef and cook until browned and opaque.

4. Add marinara sauce and mix (reserve about a tablespoon for later). Take off the heat.

5. In a bowl, mix the ricotta, chopped herbs, salt, pepper, and egg. Mix until well combined and creamy.

6. Spread the remaining marinara sauce in the baking tray. We used a 12.5 x 10 inch (32 x 26 cm) baking dish per 4 servings, but any large deep dish will work. Add a third of the roasted eggplant slices. You'll be making three layers of eggplant in total.

7. Spread half of the ricotta mixture over them and add half of the cooked beef. Repeat one more time and finally add the last layer of eggplant slices.

8. Top with grated mozzarella and Parmesan. Bake in the oven preheated to 180 °C/ 360 °F (fan) for 30 minutes.

9. Let it cool down slightly before serving. You can store the cooled low-carb lasagne in the fridge for up to 4 days. Freezing is not recommended as it will change the texture of the cheese layer.

Nutrition per serving

Carbs 5%Protein 25%Fat 70% of calories

Net carbs

9.2 g

Total carbs

13.7 g

Fiber

4.5 g

Sugars

6.7 g

Protein

42.8 g

Fat

53.8 g

Saturated fat

25.1 g

Calories

712 kcal

Sodium

894 mg · 38.9% RDA

Magnesium

65 mg · 16.4% RDA

Potassium

833 mg · 41.6% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Eggplant (aubergine), fresh	3.6 g	1.2 g	0.2 g	31
Ghee	0 g	0 g	7.5 g	68
Onion, brown (yellow), raw	0.8 g	0.1 g	0 g	5
Beef, minced (ground), raw, grass-fed	0 g	21.5 g	25 g	318
Marinara sauce	0.9 g	0.2 g	3.3 g	34
Ricotta cheese, full-fat	1.8 g	6.8 g	7.8 g	104
Parsley, fresh (spices)	0.1 g	0.1 g	0 g	1
Mint, fresh	0.1 g	0.1 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	1.6 g	1.2 g	18
Mozzarella cheese (low moisture, for pizza)	1.4 g	5.9 g	4.9 g	74
Parmesan cheese	0.5 g	5.4 g	3.9 g	59
Total	9.2 g	42.8 g	53.8 g	712

• Gluten free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free