Keto eggplant lasagna (vegetarian)

This eggplant lasagna swaps high-carb lasagna noodles with low-carb eggplant slices. Try this keto eggplant lasagna recipe and you won’t need a nap afterwards!

Total carbs 12g, net carbs 8g

Sometimes I crave warm and satisfying comfort food. I just want to tuck into a savory casserole, oozing with hot, gooey mozzarella cheese like an eggplant parmesan or lasagna, but I know I can't eat traditional eggplant parmesan which is coated in flour and bread crumbs. And lasagna is out of the question because of the pasta noodles.

Traditional lasagna recipes call for a box of lasagna noodles. The carb count for traditional lasagna is about 28g of net carbs per serving compared to 8g of net carbs for healthy eggplant lasagna without pasta. That's a difference of 20g of net carbs! Low carb keto for the win!

Don't worry you won't miss regular lasagna noodles. This is the best eggplant lasagna and is absolutely delicious!

👩🏻‍🍳 Table of contents

Estimated reading time: 5 minutes

Jump to:

• Total carbs 12g, net carbs 8g
• 👩🏻‍🍳 Table of contents
• Ingredients
• Optional ingredients
• How to make keto eggplant lasagna
• Equipment
• Substitutions
• What can I serve with eggplant lasagna?
• How to make eggplant lasagna ahead of time
• How to store eggplant lasagna
• Watch how to make keto eggplant lasagna
• Frequently Asked Questions
• Keto Eggplant Lasagna recipe card
• More eggplant recipes

Ingredients

Eggplant slices

In place of pasta noodles, you'll need 3 large eggplants approximately 1 to 1 ¼ pounds each. Look for eggplants that feel heavy in your hand, have smooth, shiny skin with no brown spots and green stems. Press the flesh with your finger. It should leave a slight indentation.

Salt for preparing the eggplant

Salt eggplant. Salting removes some of the bitterness of eggplants. Use 1 tablespoon of salt in the boiling water, not as a seasoning.

Vinegar

Use 1 tablespoon of vinegar in the salt water used to boil the eggplant slices, to keep the eggplant slices from discoloring.

Full fat ricotta cheese

Typically used in lasagna, ricotta cheese is a mild, creamy cheese that adds protein to the filling.

Fresh mozzarella cheese

A generous portion of fresh mozzarella is layered in for protein and hot gooey cheesy deliciousness.

Parmesan cheese

Parmesan cheese adds a layer of Italian umami to the dish.

Eggs

Eggs add protein and binds the filling.

Spices

Salt, pepper, nutmeg and cinnamon give the dish an aromatic, sweet and savory flavor profile. Cinnamon is linked to better blood sugar levels. Studies have shown that it may curb blood sugar by lowering insulin resistance.

Olive oil

Add olive oil to the sauce to keep it from sticking to the casserole dish.

Crushed canned tomatoes

Use canned tomatoes instead of pasta sauce or tomato sauce which can contain added sugar.

Optional ingredients

This is a vegetarian eggplant lasagna. However, you can add meat if you like or try these other ingredients.

• roasted eggplant
• Italian sausage
• meat sauce
• ground beef
• Italian seasonings
• fresh basil
• tomato sauce (no sugar added)
• marinara sauce (no sugar added)
• frozen spinach
• summer squash
• zucchini squash

How to make keto eggplant lasagna

This is a quick and easy eggplant lasagna that doesn't use fried eggplant. If you have time, roast the eggplant slices instead of boiling them. Roasted eggplant slices will have a richer eggplant flavor.

• Slice eggplant into thin, long slices. Salt the eggplant. Boil a pot of salted water. Add a splash of vinegar. Boil eggplant slices until tender. Drain and pat dry with paper towels so you don't end up with watery lasagna.
• While the eggplant cooks, combine ricotta cheese with egg and spices to make a cheese mixture. This recipe uses salt, pepper, cinnamon and nutmeg for seasoning. Feel free to use Italian seasoning if that is your preference.
• Preheat the oven to 350°F.
• Layer crushed tomatoes, cooked eggplant, ricotta cheese mixture, and mozzarella cheese in a baking dish. Repeat layers. If you prefer to use meat sauce, layer in cooked Italian sausage or ground beef.
• Top with crushed tomatoes and Parmesan cheese.
• Bake in a 350°F oven for an hour.

Equipment

• A large casserole dish
• A pot with a lid
• Knife
• Cutting board
• Mixing bowl

Substitutions

• Zucchini slices for zucchini lasagna
• Full fat cottage cheese if ricotta isn't available
• shredded mozzarella cheese can substitute fresh mozzarella

What can I serve with eggplant lasagna?

Serve hot and bubbly with a side salad or side vegetable. If you are feeding non-carb counters, then serve this dish with a side of garlic bread or pasta or both.

How to make eggplant lasagna ahead of time

If you’d like to prepare eggplant lasagna ahead of time, simply assemble the lasagna in an oven-safe container and store in the fridge for up to 2 days.

If you need to prepare even farther in advance, assemble the lasagna in an oven-safe container that can also go in the freezer. To prevent freezer burn, press plastic wrap down against the surface and up around the sides to seal out all the air. Then make sure that it is tightly covered with a lid. Freeze for up to 1 month.

Before you bake the lasagna, defrost it in the refrigerator for 24 hours. Once it has fully defrosted, bake according to the instructions in the recipe card below. Bake the lasagna until its internal temperature reaches at least 160° F. If the lasagna was not fully thawed before baking, you must bake it longer.

How to store eggplant lasagna

You can store baked eggplant lasagna in a sealed container in the fridge for 3-5 days. Reheat keto eggplant lasagna by placing on a microwavable plate and heating it for 2-3 minutes on high heat.

Watch how to make keto eggplant lasagna

Frequently Asked Questions

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More eggplant recipes

Try this eggplant dip - baba ganoush recipe!