Keto Lasagna

Keto Lasagna

Discover a sumptuous twist on the classic Italian dish with our gourmet Eggplant Lasagna recipe. Designed for those following a ketogenic lifestyle, this delectable dish combines the richness of traditional lasagna flavors with a low-carb, gluten-free approach. With layers of savory meat sauce, tender eggplant “noodles,” and a creamy cheese filling, every bite promises a satisfying culinary experience that’s both indulgent and guilt-free.

Ingredients: For the meat sauce, ground beef or Italian sausage pairs with diced onion, minced garlic, crushed tomatoes, tomato paste, and a blend of aromatic spices including dried oregano and basil. The eggplant “noodles” are crafted from fresh slices of eggplant, lightly brushed with olive oil and roasted to perfection. Meanwhile, the cheese filling boasts a luxurious combination of ricotta, mozzarella, and Parmesan cheeses, elevated with a hint of dried parsley and seasoning.

Instructions: Begin by preheating your oven to 375°F (190°C). Assemble the eggplant “noodles” by delicately slicing the eggplant lengthwise, then patting dry and roasting until softened. Meanwhile, in a skillet over medium heat, sauté the ground meat with onion and garlic until golden brown. Introduce crushed tomatoes, tomato paste, and spices, simmering until the sauce thickens.

Craft the cheese filling by combining ricotta, mozzarella, Parmesan, egg, parsley, salt, and pepper in a bowl, ensuring a creamy and flavorful blend. Assemble the lasagna by layering meat sauce, eggplant slices, and cheese mixture in a baking dish, creating a harmonious symphony of flavors and textures.

Baking and Serving: Cover the assembled lasagna with foil and bake for 25-30 minutes, allowing the ingredients to meld together. Then, remove the foil and continue baking for an additional 10-15 minutes until the cheese bubbles and achieves a golden hue. Once done, allow the lasagna to cool briefly before slicing into generous portions.

Conclusion: Elevate your keto dining experience with our gourmet Eggplant Lasagna, a culinary masterpiece that marries traditional Italian flavors with modern dietary preferences. Whether you’re adhering to a low-carb lifestyle or simply seeking a delicious twist on a beloved classic, this recipe promises to tantalize your taste buds and leave you craving more. Enjoy the savory richness of each bite as you savor the layers of indulgence in every forkful.


Keto Lasagna


For the meat sauce:

  • 1 pound ground beef or Italian sausage
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (14 oz) can crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For the “noodles”:

  • 1 large eggplant, sliced thinly lengthwise
  • Salt
  • Olive oil for brushing

For the cheese filling:


  1. Preheat your oven to 375°F (190°C).
  2. Prepare the eggplant “noodles” by slicing the eggplant thinly lengthwise. Lay the slices on a paper towel-lined baking sheet and sprinkle with salt. Let sit for about 15 minutes to draw out excess moisture. Then, pat dry with another paper towel and brush both sides lightly with olive oil. Place the slices on a baking sheet and bake for about 10-15 minutes until they are softened. Remove from the oven and set aside.
  3. In a skillet over medium heat, cook the ground beef or Italian sausage until browned. Add the diced onion and minced garlic, and cook until the onion is softened.
  4. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer the sauce for about 10-15 minutes until it thickens slightly. Remove from heat and set aside.
  5. In a mixing bowl, combine the ricotta cheese, egg, shredded mozzarella cheese, grated Parmesan cheese, dried parsley, salt, and pepper. Mix well until everything is well combined.
  6. To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a baking dish. Layer half of the eggplant slices on top of the sauce, followed by half of the cheese mixture. Repeat the layers, ending with a final layer of meat sauce on top.
  7. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
  8. Let the lasagna cool for a few minutes before slicing and serving. Enjoy your Keto-friendly lasagna!