Luscious and absolutely delicious, Keto Eggplant Lasagna is the new, healthy low carb classic.

With a go-to recipe like this one, no one will ever miss the pasta noodles. This incredibly tasty low-carb eggplant lasagna recipe is chock full of savory tomato flavor. And don’t forget the delicious, cheesy filling that will have everyone asking for seconds!

A clear baking dish with cooked Keto Eggplant Lasagna

Keto Eggplant Lasagna

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Keto Eggplant Lasagna

  • Easy to make or make ahead for all-week dinners and workday lunches!
  • Make this eggplant casserole recipe with meat or without, either way, it turns out mouth-wateringly good!
  • Keep the sides simple and serve with a radish salad, cherry tomato salad or a cucumber feta salad.

Layers assembled in a baking dish to make Keto Eggplant Lasagna

Ingredients and Variations

SAUCE: Start with a tasty marinara sauce like Rao’s and season with Italian seasonings or freshly minced garlic. Ground beef, sausage, turkey, or a combination of ground meat makes lasagna hearty and filling!

ALL THE CHEESE, PLEASE! An epic lasagna is made with ricotta cheese, which gives it that rich, creamy flavor. Full fat cottage cheese and a liberal dose of mozzarella make this lasagna recipe unforgettable!

VEGGIES: Give up the noodles for roasted eggplant slices layered like a traditional lasagna, or fill slices with cheese and roll up, cover with sauce and bake for individual servings! Spinach adds color and flavor, but feel free to add zucchini, yellow squash, mushrooms, even diced bell peppers!

Baked Keto Eggplant Lasagna in a baking dish

How To Make Eggplant Lasagna

  1. Slice and salt eggplant, allow to rest as per recipe.
  2. Bake eggplant slices, set aside.
  3. Cook meat and add 2 cups of sauce.
  4. Combine cheese mixture ingredients.
  5. Layer sauce, eggplant, cheese mixture, then meat. (Top layer should be eggplant.)
  6. Cover lasagna with shredded mozzarella cheese and bake until cheese is golden brown and bubbly.

serving a piece of Keto Eggplant Lasagna from a clear baking dish

Eggplant Lasagna Recipe Tips

Squeeze the moisture out of the spinach by pressing it between two paper towels before adding it to the cheese mixture.

Choose Rao’s pasta sauce because it is low carb and low sugar, a perfect low carb choice!

Prep eggplant lasagna and keep it in the fridge until ready to bake, portion servings in containers for dinners and lunches all week long!

More Low Carb Recipes To Try!

Baked Keto Eggplant Lasagna cut up in a clear baking dish
4.96 from 41 votes↑ Click stars to rate now!
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Keto Eggplant Lasagna

This low carb eggplant lasagna recipe is comfort food at it's best!
Prep Time 1 hour 10 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 2 hours 10 minutes
Servings 12 servings
Author Holly



Eggplant Noodles

  • 2 large eggplants
  • olive oil spray
  • salt
  • ½ teaspoon oregano

Cheese Mixture

  • 10 oz ricotta cheese
  • 1 cup cottage cheese
  • 1 egg
  • 1 egg yolk
  • ½ cup cooked spinach squeezed dry
  • 2 cups mozzarella cheese


  • Slice eggplant into ¼" slices. Generously cover with salt and let sit in a strainer about 30 minutes. Rinse well and dab dry. Spray with olive oil spray.
  • Preheat oven to 400°F. Place eggplant slices on a parchment lined pan (2 pans), season with oregano, and bake 30 minutes, flipping after 15 minutes. Reduce heat to 350°F for the lasagna.
  • Meanwhile, brown ground beef with Italian seasoning in a pan. Drain fat. Add 2 cups pasta sauce and 1 cup water. Simmer 15 minutes or until thickened. 
  • Combine all cheese mixture ingredients except mozzarella cheese in a separate bowl.
  • Place ½ cup tomato sauce in the bottom of a 9x13 pan. Place ⅓ of the eggplant slices over the tomato sauce. Layer ½ cheese mixture, ½ meat mixture.
  • Repeat with ⅓ eggplant, remaining cheese mixture, remaining meat mixture and finally remaining eggplant. Cover with mozzarella cheese.
  • Bake covered for 30 minutes, remove foil and bake uncovered an additional 15 minutes or until browned and bubbly. Cool 15 minutes before serving.


4.96 from 41 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 327kcal | Carbohydrates: 9g | Protein: 20g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 269mg | Potassium: 390mg | Fiber: 2g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 1.7mg | Calcium: 191mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Keto Eggplant Lasagna in a clear baking dish, and a piece of eggplant lasagna being lifted out under the title


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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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  1. 4 stars
    We tweaked this recipe because the directions made absolutely no sense. But it came out delicious and I will make it again as we tweaked it. We did use hot Italian sausage instead of ground beef.

    1. I have only baked it immediately, but if you try making it in advance it should work just fine. Let me know how it turns out!

    1. Roasting lightly in the oven makes the eggplant pliable, just like lasagna noodles would be when you put a lasagna together. Enjoy Sherri!

    1. Whether or not to peel the eggplant is a personal choice, it simply doesn’t matter. Enjoy Kelly!

  2. 4 stars
    I always seem to struggle with drying our eggplant slices. I found frozen sliced eggplant “cutlets” at my local Aldi’s and tried the recipe with those instead of fresh slices. It’s in the oven now and I can’t wait to try it when it’s ready!

  3. 5 stars
    This was delish!! Question on the recipe, do I spray the eggplant with the oil before baking? I didn’t and it was fine. I just was curious as it is listed in the ingredients but not in the instructions.

    1. Yes, Sue, the eggplant is sprayed with the olive oil spray. So happy you loved the lasagna! Updated, thank you!

  4. 5 stars
    Amaaaaazing recipe! I layered with fresh spinach and sliced zucchini throughout as well and turned out great! Actually sliced like regular lasagna and didn’t fall apart.

  5. This looked great. I always floured and fried eggplant in the past when using as lasagna noodles. Can this be frozen and baked later? Of course I would have to adjust baking time.

    1. Be sure your eggplant lasagna is fully thawed before you pop it in the oven. Use a thermometer to an internal temperature of 165°F to be sure it is heated through. Enjoy!

  6. 5 stars
    This was absolutely fabulous! Didn’t miss the noodles at all! And my picky 14 year old loved it as well. I forgot to get cottage cheese so used a bit more ricotta then it called for and added moz and parm to that mixture.

  7. When freezing this recipe, do you cook it first, then freeze? I wasn’t sure. Thank you for your time and the recipe.

    1. Hi Beverlee, I would cook it, let it fully cool and put in an airtight container before freezing! If you try freezing it, let us know how it turns out!

    1. No worries Julia, we’ve got you covered! In step 4 combine all ingredients in the cheese mixture including spinach!

  8. If I want to freeze this dish for later, do I cook first or freeze uncooked? Can’t wait to make this!

    1. I would cook it, let it fully cool and put in an airtight container before freezing! If you try freezing it, let us know how it turns out Karen!

  9. Wondering why you would add water to meat and sauce and then thicken? Wouldn’t it make it easier to just add the meat and sauce and skip water?

    1. Hi Deanna, we add the extra water to allow the flavors to simmer and combine without getting too thick or potentially burning.

  10. Making this tonight! CAN’T WAIT! It’s definitely a 9×9 pan though right? Because the picture looks bigger than a 9×9. I’m worrying myself too much haha

    1. You are so right Rachael! The photos definitely look bigger than a 9×9! Hope you enjoyed the lasagna, the recipe has be updated to reflect the correct size!

    1. Hi Madison, you are going to sprinkle on the eggplant before baking. The recipe instructions have been updated. Thank you!

  11. 5 stars
    Love this recipe! I skip the step of salting the eggplant and just put the slices straight into the oven and bake them a little longer so they dry out, and it seems to work. I also do a meat combo of 1 pound Italian sausage and 1/2 pound hamburger and this seems to give it more flavor (and I love Italian sausage!). I’ve also found that it freezes pretty well – I cook it fully and then freeze individual slices to be reheated later.

  12. 5 stars
    Delicious! Came out better than anticipated! I made this for my vegan sister with meatless ground beef.
    Everyone loved it!

  13. 5 stars
    Due to issues with gout I used a mixture of Italian sausage and ground pork. Delicious! I’ll be making this again. A great recipe.

  14. This was delicious! However, it came out a little watery. I followed the directions as written, I didn’t improvise or do anything different. What could’ve been my mistake?

    Thank you!

    1. I would cook it, let it fully cool and put in an airtight container before freezing! If you try freezing it, let us know how it turns out Ganga!