If you’ve been craving traditional comfort food but don’t want all the carbs, I have the perfect dish for you! This Keto Eggplant Lasagna is delectable and filled with flavors just like grandma used to make! Delicious eggplants, lean ground beef, crushed tomatoes, three types of cheese all seasoned perfectly in every savory bite. This healthy dinner option will keep the kids coming back for more and it is so easy for those busy weeknights!
Between running my youngest daughter to gymnastics, taking my son to hockey practice, exercising and work, it can be hectic to prepare healthy meals. There are days when we get tempted to head to the nearest drive-thru. But honestly, we are left feeling overly full, and the lack-luster meal is anything but delicious. I try to keep several recipes like this Keto Eggplant Lasagna at arms reach so that I can either prep ahead of time or can make something that is tasty, but not time consuming. This saves me buying take out, which keeps our stomachs and my wallet a whole lot happier too!
So, when I was at the market and found an excellent deal on eggplants. It didn’t take me long to figure out exactly what I wanted to do with them! Keto Eggplant Lasanga was a no-brainer!
Sometimes, the kids and I get a massive craving for lasagna, and while we love the traditional flavors, I like to add some more nutrients to our meals. The best part is that the children will gobble up every last drop and have no idea how healthy it is for them. If you eat low carb and have a hard time finding family-friendly meals, I will let you in on a little secret. They can’t resist these Delicious Low Carb Turkey Tacos or my Maple Bacon Keto Truffles either!
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WHAT DO I NEED TO MAKE KETO EGGPLANT LASAGNA?
All you need is 11 super simple ingredients, including seasonings. The result is mind-blowing delicious! Here is what is needed:
- Ground Chuck
- Crushed Tomatoes
- Tomato Sauce
- Garlic Powder
- Italian Seasoning
- Ricotta Cheese
- Cottage Cheese
- Shredded Mozzarella Cheese
Kitchen Items You Will Need:
- Mandoline Slicer
- Baking Sheets
- Mixing Bowl
- Casserole Dish
- Measuring Cups
- Measuring Spoons
WHAT MAKES KETO EGGPLANT LASAGNA HEALTHY?
There are several ingredients in this homemade lasagna recipe that will give you a boost of nutrient-rich ingredients. Here is a breakdown of some of the ingredients and why you should include them in your diet:
Eggplants: These deep, dark purple fruits are more than just delicious in many savory dishes. They are packed with vitamins and minerals such as vitamin B6, copper, fiber, potassium, folic acid, vitamin C, and magnesium. If you are a fan of eggplants, be sure to check out my Roasted Vegetable Platter.
Ground Chuck: There is a reason why we eat so much lean ground beef! For one, it’s delicious. But, it also is a fantastic way to boost your protein intake, and it keeps you full and satisfied longer. It doesn’t’ have any carbs, so it’s perfect for a keto or low-carb diet too. You may be surprised to find that it also has iron, zinc, and several B vitamins as well. Taste my Easy Stuffed Bell Pepper Soup too.
Cheese: This yummy dinner idea has three different types of cheese! Ricotta, cottage cheese, and mozzarella all have added health benefits and are great additions to any of your meals. Cottage cheese and Ricotta are both smooth, creamy and can be added to sweet and savory dishes. You will get much-needed protein and keep you full. Mozzarella has good bacteria that are similar to probiotics that give your immune system a little bit of a boost. While you are at it, try my Cheesy Bacon Brussels Sprouts Casserole.
HOW DO I MAKE KETO EGGPLANT LASAGNA?
Take a look at these easy-to-follow directions to make this eggplant lasagna recipe:
STEP 1: PREPARE AND COOK THE EGGPLANT
Using a mandoline slicer, slice eggplant lengthwise into ¼ inch slices. Sprinkle each side with salt and place sliced eggplant in a colander to rest and weep for 30 minutes. Preheat oven to 400 degrees. Line two large baking sheets with parchment paper. Rinse eggplant and pat dry on both sides. Place eggplant slices on baking sheet. Cook for about 20 minutes, flipping halfway.
STEP 2: PREPARE THE SAUCE AND CHEESE MIXTURE
Meanwhile, in a large saucepan, combine cooked beef with tomatoes, tomato sauce, water, and dry seasonings. Bring to a boil over medium-high heat and then reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes. In a medium bowl, whisk together the ricotta, cottage cheese, and eggs.
STEP 3: LAYER THE EGGPLANT LASAGNA AND BAKE
Reduce oven temperature to 350 degrees. Spritz a 9×13 inch casserole dish with nonstick cooking spray. Spoon about ¼ of the sauce into the bottom of the baking dish. Add three layers as follows: eggplant, cheese mixture, and sauce. Finish the casserole with sauce and top with mozzarella cheese. Cover with aluminum foil. Bake for 30 to 35 minutes. Remove foil and continue baking for about 15 minutes. Allow the casserole to rest for 10 minutes prior to slicing.
HOW LONG DOES EGGPLANT LASAGNA LAST AND HOW SHOULD IT BE STORED?
After letting the eggplant lasagna cool down all the way, it should be kept in an airtight container in the fridge. It will last 3-4 days and can be microwaved or put in the oven for 10-15 minutes to reheat.
SO TELL ME…
Do you always eat low-carb, or do you just like to add in some keto recipes here and there? Do you eat eggplant often, and if so, what is your favorite eggplant recipe?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great weekend!
Keto Eggplant Lasagna
- 2 large eggplants
- 2 pounds ground chuck cooked and drained well
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can tomato sauce
- ½ cup water
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 15 ounce container ricotta cheese
- 1 cup small curd cottage cheese
- 2 eggs
- 2 cups shredded mozzarella cheese
- Using a mandoline slicer, slice eggplant lengthwise into ¼ inch slices. Sprinkle each side with salt and place sliced eggplant in a colander to rest and weep for 30 minutes.
- Preheat oven to 400 degrees. Line two large baking sheets with parchment paper.
- Rinse eggplant and pat dry on both sides. Place eggplant slices on baking sheet.
- Cook for about 20 minutes, flipping halfway.
- Meanwhile, in a large saucepan, combine cooked beef with tomatoes, tomato sauce, water, and dry seasonings. Bring to a boil over medium-high heat and then reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes.
- In a medium bowl, whisk together the ricotta, cottage cheese, and eggs.
- Reduce oven temperature to 350 degrees. Spritz a 9x13 inch casserole dish with nonstick cooking spray.
- Spoon about ¼ of the sauce into the bottom of the baking dish.
- Add three layers as follows: eggplant, cheese mixture, and sauce. Finish the casserole with sauce and top with mozzarella cheese.
- Cover with aluminum foil. Bake for 30 to 35 minutes. Remove foil and continue baking for about 15 minutes.
- Allow the casserole to rest for 10 minutes prior to slicing.