When it comes to comfort, nothing compares to how Mom-Makes-It. This keto eggplant lasagna is my Mom’s classic recipe, only, to keep it low-carb, I swap thinly sliced eggplant for the noodles. This adds flavor and extra nutrition. So I can be comforted by the (three!) cheeses that make this lasagna every bit as decadent as a standard version, while still feeling virtuous. It also qualifies as one of my favorite keto dinners.
Let’s Have Lasagna!
There are layers to this lasagna. Delicious layers. And the ways it can be enjoyed are just as layered. It’s 100% a comfort recipe for me, and when it’s just us, the leftovers are an ideal candidate to freeze for later. Alternatively, this is a great dish to serve a crowd. It’s filling enough to be dinner on its own, or for a larger crowd, serve with your favorite salad—a classic caesar is perfect here—or a simple side like smashed brussel sprouts.
When I need easy, cheesy comfort, this is what I make. You can also make it meatless. Or add even more veg, either in place of meat or just in favor of more vegetables (OR to take advantage of the ingredients in your fridge!) When I do stray from the original keto eggplant lasagna recipe, I love a spinach and mushroom combination.
So whether you follow the recipe exactly, or make it your own, it’s gonna be So. Good. Like… How Mom Makes It. Hope you enjoy! 👵❤️ – Linds x
Keto Lasagna Ingredients + Swaps
Just your standard lasagna ingredients…
- Eggplants – be sure to grab small/firm eggplant, as the larger/softer ones can have a bitter taste.
- Italian sausage – casings removed. You can use sweet or spicy, whatever you prefer. Or, make vegetarian eggplant lasagna by skipping the meat.
- Veggies – Onion + garlic cloves. You can also add in your faves, just be sure to saute first, so they release their liquids.
- Keto spaghetti sauce – Check your labels — store-bought tomato/marinara sauce are often loaded with added sugar.
- Cheese filling – Oregano, ricotta cheese, egg, parmesan cheese, + mozzarella cheese.
- Fresh topping – Basil
How to Make Keto Eggplant Lasagna
Truly, not much to this low carb eggplant lasagna recipe. Here are some step-by-step photos to guide you along the way:
- Bake 1/2″ eggplant slices until soft.
- Cook and crumble sausage, then set aside.
- Saute onion and garlic.
- Add the spaghetti sauce and meat to the veggies and set aside.
- Combine the oregano, basil, salt, pepper, ricotta, egg, parmesan, and half the mozzarella.
- Spoon 1/3 of the red sauce along the bottom of a 9×13 casserole dish
- Then a layer of eggplant
- Then 1/2 the ricotta mixture. Repeat these layers.
- Finish the lasagna with a sprinkle of mozzarella and bake in the preheated oven
Can You Freeze Eggplant Lasagna?
YES! Slice your keto eggplant lasagna into individual servings and toss each inside a resealable bag, then into your freezer. Heat it up in the microwave whenever a craving strikes.
Commonly Asked Questions
- Why is my eggplant lasagna watery? Eggplant is full of water — a quick roast in the oven before adding it to the baking dish allows the excess moisture to release and prevents the sauce from getting watery. If your eggplant lasagna is watery the eggplant may not have baked long enough.
- Is eggplant low in carbohydrates? 1 cup of raw eggplant (cubed) contains 2.5g net carbs, which is relatively low in carbs when compared to other keto vegetables.
- Can I use different vegetables for noodles? Sure! A few great gluten-free alternatives to noodle lasagna are zucchini, cabbage, or even butternut squash.
- Can I up the protein of this low carb lasagna recipe? Sure can — in fact, I often do this for a more balanced dish by adding an extra pound of meat.
More Keto Pasta Recipes
- Keto Spaghetti Squash
- Cauliflower Mac and Cheese
- Zucchini Ravioli
- Almond Flour Pasta
- Keto Beef Stroganoff
Keto Eggplant LasagnaPrint Recipe Pin Recipe
- 2 Eggplants
- Mild Tasting Oil (see notes below)
- 2 Pounds Italian Sausage casings removed
- 1 tablespoon olive oil
- 1 Yellow Onion chopped finely
- 4 Garlic Cloves minced
- 2 - 24 Ounce Jars of Keto Spaghetti Sauce OR, no sugar added marinara
- 2 Teaspoons Oregano dried
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
- 32 Ounces Ricotta Cheese
- 1 Large Egg
- 2 Cups Parmesan Cheese
- 4 Cups Mozzarella Shredded divided
- 1 Cup Fresh Basil chopped
- Prep. Preheat oven to 375 F and line 2 baking sheets with parchment paper
- Eggplant noodles. Cut off the ends of the eggplant, and use a veggie peeler to remove the skin. Cut lengthwise into 1/2" thick slices. Place eggplant on prepared baking sheets and spray with cooking spray (or brush with oil) on both sides. Bake in preheated oven for 20-25 minutes, or until softened.
- Meat. Meanwhile, cook Italian sausage (2 pounds) in a large pan until no longer pink, breaking up the meat with the back of a wooden spoon as it cooks. Place cooked meat on a paper towel-lined plate and set aside. Carefully remove excess fat from the pan using tongs and a paper towel.
- Saute. Add olive oil. Once shimmering, add yellow onion (1) and saute until soft, about 8 minutes. Add garlic (4 cloves) and cook for 1-2 minutes, until fragrant. Remove pan from heat, and stir in the pasta sauce (2, 24-ounce jars) and meat. Set aside.
- Cheese sauce. In a large bowl, combine the oregano (2 teaspoons), fresh basil (1 cup), salt (1 teaspoon), black pepper (1/2 teaspoon), ricotta cheese (32 ounces) , large egg (1), parmesan (2 cups) and 2 cups of mozzarella (saving half for the topping).
- Assemble. Spread 1/3 of the red sauce along the bottom of a 9x13 pan. Followed by half of the eggplant, and half the cheese sauce. Repeat until you've used all the ingredients -- your last layer should be the red sauce. Sprinkle the remaining 2 cups of mozzarella on top.
- Bake. Place casserole dish on a rimmed baking sheet, and into the preheated oven for 45 minutes. Your lasagna is done once the top is golden brown. Allow lasagna to cool slightly before slicing and serving, and enjoy!