Keto Eggplant Lasagna {Keto-Friendly and Gluten-Free}
This keto eggplant lasagna recipe is a delicious low-carb marriage of two Italian comfort dishes: Eggplant Parmesan and Meat Lasagna.
The roasted eggplant slices serve as the lasagna “noodles,” nestled in between layers of marinara sauce, Italian sausage, and ricotta cheese. With just 11g of net carbs per serving, it’s the perfect Italian dish for keto-lovers. And because it’s gluten-free and packed with protein, even your non-keto friends will love it!
This recipe is: keto-friendly, low-carb, gluten-free, grain-free, no added sugar
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Other keto-friendly recipes you may like: Italian Meatballs and Chicken Piccata
Enjoy some keto-friendly wines with your Eggplant Lasagna
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Ingredients:
- 1 eggplant, sliced thinly into 8-12 slices
- 2 tablespoons Kosher salt
- 6 tablespoons olive oil
- 1 pound ground Italian sausage
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 3 cups mozzarella cheese, shredded
- 2 cups Parmesan cheese, grated
Preparation:
- Lay eggplant slices on a flat surface, such as a cutting board, and sprinkle with the 2 tablespoons of salt. Leave for 20-30 minutes to draw moisture out of the eggplant. Meanwhile, preheat oven to 400 degrees. Pat eggplant dry with paper towels.
- Drizzle the eggplant with the olive oil and rub to coat both sides. Lay on an oiled/sprayed sheet pan and roast for about 10 minutes until soft. While eggplant is roasting, brown the Italian sausage in a skillet at medium heat until cooked through, about 10-12 minutes. Discard excess fat and/or juices. Reduce the oven to 375 degrees.
- In a bowl, mix together the Italian sausage, and ricotta cheese. In another bowl, mix the mozzarella cheese and Parmesan cheese.
- Spray a 9x13-inch baking dish with pan spray. Pour a half cup of marinara sauce into the bottom of the pan. Lay 2-3 eggplant slices evenly on the sauce (you can cut them in half if you have trouble fitting them evenly), spread evenly with one-fourth of the sausage and ricotta cheese mixture, then top with one-fourth of the mozzarella/Parmesan mixture. Repeat until the baking dish is full, ending with mozzarella/Parmesan at the top.
- Cover the lasagna with foil and bake for 30-40 minutes. Remove the foil and bake another 10 minutes until the top starts to brown. Remove from the oven and let the lasagna sit for about 20 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour(s)
- Yield: 8
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Comments
The recipe calls for 2 cups of marinara but the directions only account for 1/2 cup on the bottom of the pan. How is the rest used? Mixed with meat mixture? Drizzled over each layer?
Hi Judith,
My apologies that the directions in this recipe are not super clear. In the last sentence of step number 4 in the preparation, it says to “repeat”, as in continue layering the sauce, eggplant, sausage and cheese until the pan is full and/or you run out of ingredients. However, you would not go wrong mixing the other 1.5 cups of sauce in with the meat mixture. I find that it is hard to mess up lasagna! Thank you for bringing this to my attention, and please feel free to reach out if you have any more questions on this or other recipes.