Eggplant lasagna recipe is the perfect keto entrée.

This recipe is sure to have everyone reaching for seconds!

Eggplant Lasagna Recipe in the dish

Delish Low Carb Entree

  • Hearty and wholesome, no one will know this is a low-carb lasagna.
  • Eggplant ‘noodles’ are great because they don’t need to be peeled or cooked.
  • Make and enjoy all week as the flavors will continue to blend.
  • Omit the ground beef for a vegetarian version that’s perfect for meatless dinners.
layers assembled in a clear baking dish to make eggplant lasagna

Ingredients and Variations

Eggplant – Use a mandolin for perfect widths. Be sure not to skip salting and rinsing the slices in Step 1. Zucchini can be used in place of eggplant or they can both be used together.

Meat Sauce – Look for low-sugar marinara or pasta sauces or make your own and customize it with your own (multipurpose!) Italian seasoning blend.

Cheese – This recipe is all about the cheesy goodness so go for full-fat versions and full amounts directed in the recipe. Ricotta can be pricey, but feel free to use extra cottage cheese. For best results, use small curd cottage cheese. A sprinkle of parmesan cheese just before baking will crisp up the top of the lasagna nicely.

Variations – Add other vegetables like shredded zucchini, chopped broccoli or kale, sliced mushrooms, or sliced black olives for more taste and texture.

How to Make Eggplant Lasagna Recipe

  1. Season and bake eggplant. Set aside.
  2. Cook ground beef, then simmer in pasta sauce.
  3. Mix the cheese filling ingredients together.
  4. Layer eggplant, cheese, and meat mixture ending with eggplant on the top.
  5. Cover lasagna with mozzarella cheese and bake (per recipe below).

Recipe Tips

  • Line the baking dish with foil for easy cleanup and optional freezing.
  • Don’t worry if the slices break, no one will know.
a serving of eggplant lasagna from a clear baking dish

Storing Low Carb Lasagna

Store leftover eggplant lasagna 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.

More Delish Lasagna Recipes!

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baked Eggplant Lasagna
4.96 from 47 votes↑ Click stars to rate now!
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Eggplant Lasagna Recipe

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 ounces 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 for 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 for 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.


  • 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.



  • Line the baking dish with foil for easy cleanup .
  • Refrigerate leftovers for up to 3 days.
4.96 from 47 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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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!