This eggplant lasagna is the perfect keto casserole for any occasion!

This delicious entree has two kinds of rich and creamy cheese, a savory Italian sauce, and layers and layers of healthy, low-carb eggplant!

Assemble this eggplant lasagna recipe a day ahead and freeze or bake when ready!

baked Eggplant Lasagna

Easy Eggplant Lasagna

  • Low carb delish! This recipe for eggplant lasagna has all the rich and meaty texture and flavor of a traditional lasagna without the heavy carbs!
  • Healthy & wholesome eggplant makes perfect keto lasagna noodles and doesn’t need to be cooked first!
  • This recipe is uber-versatile and tastes even better as leftovers!
  • Make and enjoy all week and serve with a radish salad, cherry tomato salad or a cucumber feta salad.
layers assembled in a clear baking dish to make eggplant lasagna

Ingredients and Variations

Eggplant – No need to peel eggplant! Use a mandolin for perfectly thick slices and don’t forget the eggplant prep in Step 1. This draws out excess moisture in the eggplant. Don’t worry if the slices break, it’s easy to layer them in the dish and no one will know!

Meat Sauce – Rao’s is a famous keto sauce brand because it has low-sugar. It can be pricey, so feel free to look for other brands with little to no added sugar or make your own. Make your own Italian seasonings and adjust them to your favorite flavor profile. This blend is also great as a low-carb rub or ingredient for dips and dressings!

Cheese – Go for full-fat versions for the best flavor! Grate your own mozzarella if you can because pre-shredded cheese has anti-caking agents in it that inhibit melting. Save some bucks and use cottage cheese for the ricotta but keep the amounts the same for the cheesiest results!

Variations – Switch out eggplant for zucchini or use both! Layer in other low-carb vegetables like sliced mushrooms, black olives, and even chopped kale, and omit the meat for a vegetarian version!

How to Make Eggplant Lasagna

  1. Prep eggplant slices as directed and season with oregano before baking, flipping halfway through.
  2. Brown beef with Italian seasoning and drain fat. Stir in 2 cups of pasta sauce and water, simmer until thickened.
  3. Blend ricotta, cottage cheese and eggs in a bowl.
  4. Assemble eggplant lasagna per the recipe directions below. Cover with mozzarella cheese.
  5. Bake lasagna until browned and bubbly. Let the lasagna cool before serving.
a serving of eggplant lasagna from a clear baking dish

Leftovers?

Keep leftover eggplant lasagna covered in the refrigerator for up to 3 days and reheat portions in the microwave. Freeze portions in airtight containers and thaw overnight in the refrigerator before reheating. Or freeze the whole eggplant lasagna before or after baking!

More Delish Lasagna Recipes!

Did you try this Keto Eggplant Lasagna recipe? Be sure to leave a rating and comment below!

Baked Keto Eggplant Lasagna cut up in a clear baking dish
4.96 from 44 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

Ingredients  

Sauce

Eggplant Noodles

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

Cheese Mixture

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

Instructions 

  • 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 ricotta cheese, cottage cheese, egg, egg yolk, and cooked spinach in a bowl. Set aside.

Assembly

  • Place ½ cup tomato sauce in the bottom of a 9×13 baking dish. 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.

Video

4.96 from 44 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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cheesy Eggplant Lasagna in the dish and plated with writing

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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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Comments

  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.
    Thanks

    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!