EASY KETO EGGPLANT LASAGNA RECIPE

 See how to make eggplant lasagna without noodles! This healthy, low carb keto eggplant lasagna recipe is easy comfort food, with simple ingredients + 20-minute prep.

Roasted eggplant is one of my favorite things to make during the summer, and I’m always finding new ways to incorporate it into full meals. One of my favorite ways is this keto eggplant lasagna recipe with ground beef and ricotta. If you’re worried that you’ll miss the noodles, don’t be. My low carb eggplant lasagna without noodles has all of the flavors of a great lasagna, I promise you won’t even miss the noodles one bit! And, learning how to make eggplant lasagna is super easy – not so different from the regular kind.

INGREDIENTS

Meat Sauce

• 1 tsp Olive oil
• 2 cloves Garlic (minced)
• 1 1/2 lb Ground beef
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 1/2 cups Marinara sauce (or more - see notes**)
• 1 tbsp Italian seasoning

Roasted Eggplant

• 20 oz Eggplant (about 1-2 depending on size; sliced lengthwise into 8 slices, about 1/4"-1/2" thick - see notes)
• 2 tbsp Olive oil
• Sea salt
• Black pepper

Cheese Filling

• 8 oz Ricotta cheese
• 1/2 cup Grated parmesan cheese
• 1 large Egg
• Cheese Topping
• 2 cup Mozzarella cheese

EASY KETO EGGPLANT LASAGNA RECIPE

INSTRUCTIONS

Roasted Eggplant

1. Preheat the oven to 400 degrees F (204 degrees C). Line and grease a baking sheet.
2. Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
3. Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).

Meat Sauce

1. While the eggplant is roasting, heat oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
2. Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.

Cheese Filling

1. While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.

Assembly

1. Line the bottom of a 9x13 in (23x33 cm) glass or stoneware casserole dish with a single layer of roasted eggplant slices (typically 6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.
2. Bake for 10-15 minutes, until the cheese on top is melted and golden.