eggplant lasagna - keto deliciousness!
Recipe type: Keto Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • cheese filling -
  • 1 cup ricotta cheese
  • ½ cup parmesan cheese, grated
  • 1 large egg
  • meat filling -
  • splash of olive oil
  • 1½ lbs ground beef
  • 1½ cups marinara sauce (try my simple homemade sauce or store-bought)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • roasted eggplant -
  • 1 large eggplant, washed and sliced lengthwise into 8 slices (about ¼-inch thick)
  • sea salt and freshly ground black pepper
  • extra-virgin olive oil
  1. Preheat the oven to 400f (200c). Line a baking tray with parchment paper or tin foil. Place eggplant slices in a single layer and brush both sides with olive oil. Season with sea salt and black pepper. Roast 25 minutes or until slices are soft.
  2. To make the meat sauce - In a large pan over medium-high heat. Add the beef and cook until no longer pink. Add garlic and stir. Stir in the marinara sauce along with the dried herbs. Simmer 10 to 15 minutes.
  3. To make the cheese filling - Place ricotta cheese, Parmesan cheese, and egg in a small bowl. Stir to combine.
  4. Grab a 9×13 in (23×33 cm) glass dish and spoon a thin layer of the meat sauce on the bottom. Then add a single layer of roasted eggplant slices – as you can see by the above photo I used four spaced out evenly. Spread ricotta mixture on top of each eggplant slice then add marinara sauce. Sprinkle with shredded mozzarella cheese. Repeat the layers, ending with mozzarella last. Bake for 15 minutes or until the cheese on top is melted and golden.
  5. The Culinary Chase’s Note - If the cheese has melted but not golden, place under broiler until the desired result is achieved. Enjoy!
Recipe by The Culinary Chase at