This Keto Veggie Lasagna Recipe is a delightful fusion of flavors, featuring tender eggplant slices layered with savory meat sauce and rich, melted cheeses. A standout among Low Carb Egg Plant Recipes, it delivers a satisfying, Italian-inspired meal that harmonizes health-conscious ingredients with comforting taste for a memorable dinner experience.

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I love makin this low carb eggplant lasagna recipe because its a healthy twist on a classic dish that’s packed with flavor and great nutrition. I start with 2 large eggplants sliced lengthways, dusted lightly with salt and freshly ground black pepper.

Adding 2 tbsp of olive oil, I then cook ground beef (or turkey) with a small chopped onion and 3 cloves garlic. The tomato sauce I use is low sugar though it still has plenty of flavor enhanced by 1 tsp dried oregano, 1/2 tsp dried basil and a hint of red pepper flakes if you like a bit of spice.

To create a creamy texture, I mix 15 oz ricotta cheese with one lightly beaten egg and layer this with 2 cups shredded mozzarella and 1/2 cup grated Parmesan cheese. This recipe brings some low carb Italian vibes to your table, and its perfect if you’re on a keto or low carb journey.

The fresh chopped basil on top adds a burst of flavor.

Why I Like this Recipe

I really like this recipe because it fits my low carb lifestyle so well. I know I’m watching what I eat, and not having noodles in my lasagna makes me feel healthier without sacrificing flavor.

I love how quick and easy it is to make. Even though it’s packed with layers of eggplant, meat sauce and cheese, it only takes about 20 minutes of prep time which is awesome when I’m busy.

I enjoy the rich, homey taste it gives me. The grilled eggplant paired with the tangy tomato meat sauce and melty cheeses just makes every bite feel comforting and satisfying.

It also feels flexible to me. I can use either beef or turkey, so it always matches the mood I’m in and what I have in the fridge.

Ingredients

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Eggplants: They are high in fiber and low in carbs, giving you a tender, fresh texture.
Ground Beef/Turkey: It’s loaded with protein and brings a hearty, savory taste to the dish.
Tomato Sauce: This low sugar sauce is tangy and rich in vitamins, upping the flavor.
Ricotta Cheese: Creamy and mild with a touch of sweetness, it adds rich smoothness to layers.
Olive Oil: A healthy fat that boosts flavor and helps crisp the eggplant perfectly.

Ingredient Quantities

2 large eggplants, sliced lengthways about 1/4 inch thick

1 tsp salt (plus extra for drawing out moisture from the eggplant)

Freshly ground black pepper to taste

2 tbsp olive oil (divided)

1 lb ground beef or turkey

1 small onion, finely chopped

3 cloves garlic, minced

2 cups low sugar tomato sauce

1 tsp dried oregano

1/2 tsp dried basil

1/4 tsp red pepper flakes (optional)

15 oz ricotta cheese

1 egg, lightly beaten

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

A handful of fresh basil leaves (chopped, for garnish)

How to Make this

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1. Preheat your oven to 375°F while you start prepping the eggplant. Slice the eggplants lengthways about 1/4 inch thick and sprinkle both sides with 1 tsp salt (plus a bit more if needed to help draw out the moisture); set them aside for about 10 minutes then pat them dry with a paper towel.

2. In a large skillet heat up 1 tbsp of olive oil over medium heat. Add the finely chopped onion and minced garlic and sauté until they start to soften.

3. Add the ground beef or turkey to the skillet with the onions and garlic; season with freshly ground black pepper and a pinch of extra salt. Cook until the meat is browned and crumbled, draining off any excess fat.

4. Stir in the low sugar tomato sauce along with the dried oregano, dried basil, and red pepper flakes if you like a bit of heat. Let this simmer for about 5 to 10 minutes so all the flavors mix together nicely.

5. In a separate bowl, mix together the ricotta cheese and the lightly beaten egg. This will be your creamy layer, so stir until they are well combined.

6. Brush both sides of the eggplant slices with the remaining 1 tbsp of olive oil. You can either grill them in a pan or pop them in the oven briefly to get a slight char and a little softening.

7. In your baking dish, start by placing a layer of the grilled eggplant slices on the bottom. Then spread a layer of the meat sauce evenly over the eggplant.

8. Next, spoon dollops of the ricotta mixture over the meat sauce and then sprinkle a layer of shredded mozzarella along with some grated Parmesan cheese. Repeat the layering process until you use up all your ingredients, finishing with a cheese layer on the top.

9. Bake the dish in the preheated oven for about 25 to 30 minutes or until the cheeses are bubbly and the top starts to get a bit golden.

10. Once out of the oven, let the lasagna rest for a few minutes, then garnish with a handful of chopped fresh basil leaves before serving. Enjoy your meal!

Equipment Needed

1. A working oven preheated to 375°F
2. A sharp chef’s knife for slicing and chopping
3. A sturdy cutting board
4. A stack of paper towels to pat dry the eggplant slices
5. A large skillet for sautéing the onions, garlic, and browning the meat
6. A wooden spoon or spatula for stirring the ingredients
7. A medium bowl to mix the ricotta cheese with the beaten egg
8. A pastry brush for oiling the eggplant slices
9. A reliable baking dish for layering and baking the lasagna
10. An optional grill pan if you prefer to grill the eggplant instead of using the oven for that step

FAQ

Q: Do I need to salt the eggplant before cooking?

A: Yes, salting helps draw out excess moisture and bitterness. Just sprinkle 1 tsp salt over the slices and let it sit for about 15 minutes, then pat them dry.

Q: Can I use ground turkey instead of beef?

A: Sure thing, you can easily substitute ground turkey for beef if you prefer a leaner option. Just keep in mind that turkey cooks a bit differently so adjust the time if needed.

Q: Do I need to pre-cook the eggplant slices?

A: Not really, just draw out the moisture with salt and then you can use them directly in the lasagna. If you want them extra soft, you can brush with olive oil and roast them a bit first.

Q: Is it ok to make this recipe ahead of time?

A: Yep, this recipe holds up really well. You can assemble it a day ahead and pop it in the oven the next day. Just cover well and store in the fridge.

Q: Can I add more veggies or different cheeses?

A: Of course, feel free to experiment. If you really want extra flavor, toss in some spinach or zucchini and even try swapping out some of the cheeses for what you like best.

Low Carb Eggplant Lasagna Recipe Without Noodles Substitutions and Variations

Instead of using ground beef or turkey, you can use ground chicken or even a mix with lamb for a different flavor profile
If you cant find low sugar tomato sauce, try using crushed tomatoes with a bit of tomato paste and a pinch of sweetener to balance the acidity
You can swap the ricotta cheese for cottage cheese but make sure you drain it well so it doesnt make the dish too watery
If you are out of olive oil, avocado oil works just as great and adds a nice subtle flavor

Pro Tips

1. Salting the eggplant is super important, so dont skip that step. Letting them sit for 10 minutes really helps remove excess water, making the eggplant much less soggy when baked.

2. When browning the meat, make sure your pan isnt too crowded so the beef or turkey gets that nice crispy brown instead of stewing in its own juices.

3. Grilling or oven roasting the eggplant first gives it a really good flavor and texture. If you can, get a little char on them which adds a extra kick to your dish.

4. After baking, let your lasagna rest for a few minutes. This helps all the layers settle and prevents you from getting a runny piece when you cut into it.