Eggplant Lasagna
Just when you thought lasagna wasn’t keto, think again! Using the power of eggplant, cheese and a few other delicious ingredients, you can create a lasagna that replicates the original in taste and appearance. Read on for all the juicy tips.
Servings Prep Time
12Servings 20minutes
Cook Time Passive Time
70minutes 15minutes
Calories:427kcal
Fat:30g
Protein:30g
Net Carbs:10g
Servings Prep Time
12Servings 20minutes
Cook Time Passive Time
70minutes 15minutes
Calories:427kcal
Fat:30g
Protein:30g
Net Carbs:10g
Ingredients
“Pasta” Sheets
Beef Tomato Sauce
White Sauce
Extras
Instructions
“Pasta” Sheets
  1. Preheat oven to 180 C (355 F).
  2. Using a large knife, slice the eggplant into 1 cm (0.6-inch) slices and place on a baking tray. Coat the eggplant slices with the oil and salt. Cook in the oven for 20 minutes, turning once halfway through. Remove and let cool.
Beef Tomato Sauce
  1. Heat a large pot set over high heat. Add the ground beef, garlic, onion, basil and oregano, and cook until the meat turns brown and the onion becomes translucent.
  2. Add the crushed tomatoes and tomato paste, cover and simmer over medium heat for 30 minutes.
White Sauce
  1. In a mixing bowl, combine the ricotta cheese, egg and Parmesan cheese until uniform in colour. Cover and set aside in the fridge.
Combine Stage
  1. In an 8-inch x 13-inch (20 cm x 33 cm) baking dish, place a layer of the beef tomato sauce to cover the bottom.
  2. Place 5 or 6 eggplant slices over the sauce to cover.
  3. Cover completely with cheese slices.
  4. Spread the white ricotta sauce over the cheese slices to cover. Repeat the layers until there are no ingredients left. Cover the top with the remaining cheese slices and 2 tbsp Parmesan cheese. Bake uncovered for 35 minutes or until golden brown on top.
  5. Remove from the oven and set aside to cool slightly for 15 minutes. Slice into 12 portions and serve.
Recipe Notes

A little warning, since this lasagna is made using eggplant, it doesn’t hold together like regular lasagna. It’s simply impossible to achieve a uniform piece without the starchiness of regular pasta to bind the layers together.

I’ve used pre-sliced cheese in this recipe for convenience, but feel free to use grated cheese as a substitute, since it’s basically the same thing. Many easy lasagna recipes use cheese slices since you can get really even coverage without too much mess.

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