Lasagna is definitely known as one of the most famous culinary specialties of tradition in Italia. It is a favorite dish consumed worldwide. Its origin is Greek but was adopted by the Romans during the expansion. It is a delicious dish to share with the family, and ideal for the cuisine of Sundays.
My Keto Eggplant Lasagna version is prepared with ground beef, cheese, and grilled eggplant as the main ingredients.
As someone who’s always on the lookout for delicious yet health-conscious recipes, I stumbled upon this gem that I just had to share with you all.
This Low Carb Beef Eggplant Lasagna without noodles is a delightful twist on the classic dish we all adore. Swapping out traditional pasta layers for thinly sliced eggplant not only makes this dish keto-friendly but also adds a depth of flavor that’s truly unmatched.
Whether you’re on a keto journey like me or simply looking for a lighter no pasta lasagna option, this recipe is sure to become a staple in your kitchen.
If you don’t like eggplant, you can use zucchini instead. The process is the same. Here’s my keto zucchini lasagna recipe you can follow.
How to Make Low Carb Eggplant Lasagna with Ground Beef
Preheat oven to 375F and get your ingredients ready.
Add a little bit of cooking oil in a large saucepan and fry the bacon until golden over medium-high heat. You don’t need a lot of oil because the bacon will release a lot of fat and cook itself. Remove bacon and let it cool then chop into small pieces and set aside.
In the same pan using the existing bacon fat, add onion and garlic in and fry until softened.
Add ground beef in and stir gently until cooked. Add salt, oregano and black pepper to taste.
Pour the marinara sauce in, and let it simmer until the liquid volume reduced by about a third.
In the meantime, peel the eggplant and slice into 1/4 of an inch thick, lengthwise. Place eggplant in a non-stick hot pan and grill both sides. This gives a firmer consistency to lasagna and make it eggplant taste and smell really good.
Now that all of your ingredients are ready, grab a baking dish and begin to put lasagna layers. Put a layer of eggplant, then a layer of cooked meat and bacon and a layer of cheddar cheese. Repeat this procedure until all ingredients are used. You can also use ricotta cheese or cottage cheese.
Top it all off with Parmesan cheese and bake it until the cheese is melted and golden, about 20-30 minutes.
You can serve this beef and eggplant lasagna accompanied by a lettuce salad.
Related keto recipes you can try:
- Easy Lasagna Stuffed Peppers
- Lasagna Cabbage Rolls
- Keto Zucchini Moussaka
- Keto Eggplant Moussaka
- Keto Eggplant Manicotti
- Keto Baked Stuffed Eggplant
Keto Eggplant Lasagna
Ingredients
- 1 lb Ground beef
- 2 eggplant medium
- 6 slices bacon chopped
- 2 cloves garlic minced
- 1 onion small, minced
- 1 cup marinara sauce
- 1/3 cup Parmesan cheese
- 8 slices cheddar cheese
- 1 tsp oregano
- 1-2 tsp salt to taste
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375 ℉.
- In a saucepan over medium-high heat, add a little bit of oil in to fry the bacon. Once the bacon turns golden and crispy, remove and chop into small bite-size and set aside.
- Use the same saucepan with the bacon fat, toss in garlic and onion. Continue frying until they soften.
- Gently throw the ground beef into the pan. Season with salt, pepper, and oregano. Stir with a spoon and allow it cook till golden.
- Add the marinara sauce in and bring to a boil then simmer until the volume decreases by about a third.
- Meanwhile, peel off the eggplant skin. Cut the eggplant lengthwise into ¼ inch thin slices. Grill on a non-stick preheated pan and make sure both sides are cooked. This is an optional step just to give the lasagna a firmer consistency and intensify the amazing smell of grilled eggplant.
- Prepare a baking dish to layer your lasagne. Place a layer of eggplant as the base, then spread the cooked beef and bacon on top of the eggplant then top with cheese. Repeat the layers until you fill the whole dish.
- Spread more Parmesan cheese on the final layer. Bake in the oven for about 20-30 minutes until the cheese melts and the surface produces nice golden bubbles.
- Remove from oven and allow cooling for about 5 minutes. Slice out a piece and enjoy with some green veggies.
Notes
Nutrition/Macros
FAQ
Can you eat eggplant on keto?
Yes, eggplant is keto-friendly as it’s a low-carb vegetable that can be incorporated into various keto dishes. 100-gram serving of eggplant contains less than 3 grams of net carbs. (*)
How to freeze eggplant lasagna
To freeze eggplant lasagna, you need to let it cool completely. Then, I suggest to wrap it tightly in plastic wrap or aluminum foil, place it in a freezer-safe container or airtight freezer bag, and store in the freezer for up to 3 months.
How to reheat frozen eggplant lasagna
To reheat frozen eggplant lasagna, remove the lasagna from the freezer and take off any wrapping. Place the lasagna in an oven-safe dish and cover with aluminum foil. Bake for 15-20 minutes in a preheated oven of 375°F (190°C) or until heated through.
What to serve with eggplant lasagna
For a keto-friendly pairing with eggplant lasagna, consider a fresh mixed green salad with a light vinaigrette or roasted low-carb vegetables like Brussels sprouts or asparagus. My recipe is a complete meal with enough fat, protein and calories, so you can just simply enjoy it without needing side dishes.
