Keto Beef and Eggplant Lasagne Low Carb Recipe
Beef Eggplant Lasagna

Keto Beef and Eggplant Lasagna

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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.

Our keto version is prepared with ground beef, cheese, and grilled eggplant as the main ingredients.

If you don’t like eggplant, you can use zucchini instead. The process is the same.

Let’s Do It!

Preheat oven to 375F and get your ingredients ready.

Eggplant lasagna ingredients

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.

Cook onion garlic in bacon fat

Add ground beef in and stir gently until cooked. Add salt, oregano and black pepper to taste.

Saute ground beef in bacon fat

Pour the marinara sauce in, and let it simmer until the liquid volume reduced by about a third.

Simmer beef with marinara sauce

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.

Grilling eggplant slices

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.

Layering eggplant lasagne

Top it all off with Parmesan cheese and bake it until the cheese is melted and golden, about 20-30 minutes.

Baking eggplant lasagna

You can serve this lasagna accompanied by a lettuce salad.

Keto Beef and Eggplant Lasagna


Beef Eggplant Lasagna
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3.30 from 71 votes

Keto Eggplant Lasagna

A low-carb version of lasagne made with eggplant slices , beef and cheese.
Course Dinner, Lunch, Main Dish
Cuisine Italian, Ketogenic, Low Carb
Keyword keto eggplant lasagna
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6
Calories 514kcal
Author KetoVale Team



  • Preheat oven to 375F.
  • 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.


Nutrition Facts
Keto Eggplant Lasagna
Amount Per Serving
Calories 514 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 18g90%
Cholesterol 111mg37%
Sodium 1123mg47%
Potassium 796mg23%
Carbohydrates 14g5%
Fiber 6g24%
Sugar 8g9%
Protein 29g58%
Vitamin A 629IU13%
Vitamin C 8mg10%
Calcium 376mg38%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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