27+ Must Try Keto Eggplant Lasagna Recipes You Can’t Miss

If you’re following a keto diet, finding satisfying and delicious meals that fit within your low-carb lifestyle can be a challenge.

Traditional pasta dishes like lasagna can often be a no-go, but there’s an easy solution: eggplant.

Eggplant serves as a fantastic substitute for pasta, offering the same layers and structure, but with fewer carbs.

Keto eggplant lasagna recipes are a great way to indulge in a comfort food classic without sacrificing your goals.

These recipes are packed with flavor and nutrition, making them perfect for anyone on a keto diet or simply looking for a healthier take on lasagna.

Whether you’re a fan of ground meat, seafood, or even vegetarian options, there’s a keto eggplant lasagna recipe for everyone.

You can enjoy all the cheesy, savory goodness of lasagna without the guilt or the carbs.

In this article, we’ll explore 27+ keto eggplant lasagna recipes, each one offering unique and mouth-watering flavors.

You’ll find options for every taste, from savory bacon to rich seafood, creamy cheeses to fresh veggies.

Get ready to dig into these keto-friendly meals that prove healthy eating can be just as delicious.

27+ Must Try Keto Eggplant Lasagna Recipes You Can’t Miss

Keto eggplant lasagna is the ultimate low-carb dish that satisfies your lasagna cravings while keeping you in line with your dietary goals.

With a variety of recipes to choose from, you’re sure to find a favorite that suits your taste and lifestyle.

From meaty layers to creamy cheeses, these lasagnas are packed with flavor and wholesome ingredients.

By using eggplant as a pasta substitute, you’re reducing the carbs without losing the comforting, hearty essence of lasagna.

So why wait? Dive into these keto eggplant lasagna recipes and enjoy a delicious meal that won’t derail your keto journey.

You’ll love how versatile and flavorful these recipes can be, making them perfect for any occasion.

Classic Keto Eggplant Lasagna

This keto eggplant lasagna is a hearty and comforting dish that brings all the flavors of a traditional lasagna without the carbs. The tender eggplant slices replace pasta layers, soaking up the rich tomato sauce and creamy cheese blend. It’s a perfect low-carb meal that satisfies cravings while keeping you on track with your keto goals. Whether you serve it for a cozy family dinner or meal prep for the week, this dish is guaranteed to impress.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 1 pound ground beef or turkey
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Arrange eggplant slices on a baking sheet, brush with olive oil, and roast for 15 minutes until tender.
• In a skillet over medium heat, cook ground beef with garlic, basil, oregano, salt, and pepper until browned. Drain excess fat.
• Stir marinara sauce into the meat mixture and let it simmer for 5 minutes.
• In a bowl, mix ricotta cheese, Parmesan cheese, and egg until well combined.
• In a baking dish, layer roasted eggplant slices, ricotta mixture, and meat sauce, repeating until all ingredients are used.
• Top with mozzarella cheese and bake for 25-30 minutes until bubbly and golden.
• Let it rest for 10 minutes before serving.

This classic keto eggplant lasagna delivers a rich and satisfying flavor without the guilt. The combination of creamy cheese, savory meat, and roasted eggplant makes it a delicious low-carb alternative to traditional lasagna. Serve it with a fresh salad for a complete meal that will keep you full and energized.

Spicy Keto Eggplant Lasagna with Sausage

If you love a bit of heat in your meals, this spicy keto eggplant lasagna with sausage is the perfect recipe for you. The bold flavors of spicy Italian sausage, tangy marinara sauce, and creamy cheese create a comforting dish that’s both keto-friendly and satisfying. The eggplant layers absorb all the delicious flavors, making this lasagna a must-try for anyone following a low-carb lifestyle.

Ingredients:

• 2 medium eggplants, sliced into thin strips
• 1 pound spicy Italian sausage, casings removed
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and roast on a baking sheet for 15 minutes until soft.
• In a skillet over medium heat, cook Italian sausage with garlic, red pepper flakes, Italian seasoning, salt, and black pepper until browned. Drain excess grease.
• Stir in marinara sauce and simmer for 5 minutes.
• In a bowl, mix ricotta cheese, Parmesan cheese, and egg until smooth.
• In a baking dish, layer roasted eggplant, ricotta mixture, and sausage marinara sauce, repeating until all ingredients are used.
• Sprinkle mozzarella cheese on top and bake for 25-30 minutes until bubbly and golden brown.
• Let it cool for 10 minutes before serving.

This spicy keto eggplant lasagna is the perfect dish for those who enjoy bold, rich flavors with a little kick. The spicy sausage adds a depth of flavor that pairs beautifully with the creamy cheese and roasted eggplant. Serve it with a side of sautéed greens or a crisp salad for a complete and satisfying meal.

Creamy Pesto Keto Eggplant Lasagna

For a unique and flavorful twist on traditional lasagna, this creamy pesto keto eggplant lasagna is a must-try. The combination of roasted eggplant, rich basil pesto, and creamy cheese creates a deliciously decadent dish that’s low in carbs and packed with flavor. This lasagna is perfect for those who love the fresh and nutty taste of pesto with a creamy, cheesy texture.

Ingredients:

• 2 medium eggplants, sliced into thin layers
• 1 cup sugar-free basil pesto
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and roast on a baking sheet for 15 minutes until tender.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and black pepper until well combined.
• Spread a layer of pesto on the bottom of a baking dish, followed by a layer of roasted eggplant.
• Add a layer of ricotta mixture and repeat the process until all ingredients are used.
• Sprinkle mozzarella cheese on top and bake for 25-30 minutes until golden and bubbly.
• Let it cool for 10 minutes before serving.

This creamy pesto keto eggplant lasagna is an excellent alternative to traditional tomato-based lasagna. The fresh basil pesto adds an herby richness that complements the creamy cheese and roasted eggplant layers. Enjoy it on its own or pair it with a side of grilled chicken for a heartier meal.

Zucchini and Eggplant Keto Lasagna

This zucchini and eggplant keto lasagna is a perfect fusion of two delicious low-carb vegetables. With layers of zucchini and eggplant, this lasagna retains all the hearty, comforting flavors of a classic lasagna while cutting out the carbs. The rich, cheesy filling and savory tomato sauce make this dish a great option for anyone on a ketogenic diet. It’s packed with flavor and nutrients, making it an ideal meal for meal prep or a family dinner.

Ingredients:

• 1 large zucchini, sliced thinly
• 1 medium eggplant, sliced lengthwise
• 1 pound ground beef
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush zucchini and eggplant slices with olive oil and bake for 15 minutes until tender.
• In a skillet, cook ground beef with garlic, Italian seasoning, salt, and pepper until browned. Drain any excess fat.
• Stir in marinara sauce and let simmer for 5 minutes.
• In a bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper.
• In a baking dish, layer zucchini, eggplant, ricotta mixture, and meat sauce, repeating until all ingredients are used.
• Top with mozzarella cheese and bake for 25-30 minutes until golden and bubbly.
• Let the lasagna rest for 10 minutes before serving.

This zucchini and eggplant keto lasagna is a healthy and satisfying alternative to traditional lasagna. The combination of tender zucchini, roasted eggplant, and a flavorful meat sauce creates a perfectly balanced dish. The creamy cheese layers provide the richness needed to make this lasagna feel indulgent. Serve with a side of leafy greens or roasted vegetables to complete the meal.

Keto Eggplant Lasagna with Bolognese Sauce

This keto eggplant lasagna with bolognese sauce takes the rich and hearty flavors of an Italian classic and makes it keto-friendly by replacing pasta with roasted eggplant slices. The bolognese sauce is made with ground beef and simmered with tomatoes and spices, creating a deep, flavorful base for the lasagna. The dish is finished with layers of creamy ricotta and melted mozzarella, making each bite incredibly satisfying.

Ingredients:

• 2 medium eggplants, sliced into ¼-inch thick slices
• 1 pound ground beef
• 2 cups crushed tomatoes (no sugar added)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and bake for 15 minutes until softened.
• In a skillet, cook ground beef with garlic, tomato paste, basil, oregano, salt, and pepper until browned.
• Stir in crushed tomatoes and simmer for 10 minutes to develop the flavors.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper until smooth.
• Layer eggplant slices, ricotta mixture, and bolognese sauce in a baking dish. Repeat layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until bubbly and golden.
• Let the lasagna rest for 10 minutes before serving.

This keto eggplant lasagna with bolognese sauce is a deliciously rich and hearty meal that combines the flavors of a classic Italian bolognese with the lightness of roasted eggplant. The layers of creamy ricotta and savory beef sauce make each bite perfectly satisfying. Enjoy it on a cool evening, paired with a simple salad or roasted veggies for a complete, keto-friendly dinner.

Keto Eggplant Lasagna with Chicken and Spinach

If you’re looking for a lighter yet still flavorful keto lasagna, this eggplant lasagna with chicken and spinach is a perfect choice. The lean chicken provides a great source of protein, while the spinach adds a burst of nutrients and flavor. The combination of fresh vegetables, chicken, and creamy cheese layers creates a wholesome dish that will leave you full and satisfied without feeling heavy.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 2 chicken breasts, cooked and shredded
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and roast for 15 minutes until tender.
• In a skillet, sauté garlic and spinach until wilted. Add the shredded chicken, basil, salt, and pepper, and mix well.
• In a bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper.
• Layer roasted eggplant, ricotta mixture, and chicken-spinach filling in a baking dish. Repeat layers until all ingredients are used.
• Top with mozzarella cheese and bake for 25-30 minutes until golden and bubbly.
• Let it cool for 10 minutes before serving.

This keto eggplant lasagna with chicken and spinach is a light yet satisfying meal that’s perfect for those who want to enjoy lasagna without feeling too heavy. The spinach and chicken add a fresh twist to the classic dish, and the creamy cheese layers provide richness and comfort. It’s an excellent choice for meal prep or a quick weeknight dinner.

Keto Eggplant Lasagna with Ricotta and Pesto

This keto eggplant lasagna with ricotta and pesto is a flavorful twist on traditional lasagna. The basil pesto adds a fresh, aromatic touch, and the ricotta provides creaminess and richness. Layered with roasted eggplant slices, this dish is a low-carb delight that’s as satisfying as it is delicious. The pesto gives the lasagna a distinct, herbaceous flavor, making it a perfect dish for pesto lovers.

Ingredients:

• 2 medium eggplants, sliced thinly
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup basil pesto (sugar-free)
• 1 egg
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and roast for 15 minutes until tender.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper until smooth.
• In a baking dish, spread a layer of pesto, followed by a layer of roasted eggplant.
• Add a layer of ricotta mixture, then repeat the layers until all ingredients are used.
• Top with mozzarella cheese and bake for 25-30 minutes until golden and bubbly.
• Let it cool for 10 minutes before serving.

This keto eggplant lasagna with ricotta and pesto is a rich, herbaceous take on the classic lasagna. The fresh basil pesto adds a vibrant flavor that pairs perfectly with the creamy ricotta and roasted eggplant. This dish is ideal for pesto fans who want a low-carb alternative to traditional lasagna. It’s an easy and flavorful way to enjoy a keto-friendly Italian meal.

Keto Eggplant Lasagna with Beef and Cream Cheese

This keto eggplant lasagna with beef and cream cheese is a rich and decadent variation of lasagna, perfect for those following a low-carb lifestyle. The ground beef adds protein, while the creamy blend of ricotta and cream cheese provides a luscious texture. This lasagna is loaded with flavor, and the eggplant layers give it a satisfying, hearty feel that will make you forget about the pasta.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 1 pound ground beef
• 8 ounces cream cheese, softened
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and roast for 15 minutes until tender.
• In a skillet, cook ground beef with garlic powder, Italian seasoning, salt, and pepper until browned.
• In a bowl, mix cream cheese, ricotta cheese, egg, and Parmesan cheese until smooth.
• Layer roasted eggplant, cream cheese mixture, and beef mixture in a baking dish, repeating until all ingredients are used.
• Top with mozzarella cheese and bake for 25-30 minutes until golden and bubbly.
• Let it rest for 10 minutes before serving.

This keto eggplant lasagna with beef and cream cheese is a rich and creamy dish that’s sure to satisfy. The combination of ground beef, cream cheese, and mozzarella creates a decadent filling that is perfectly complemented by the tender eggplant layers. It’s an indulgent yet keto-friendly meal that’s perfect for a cozy dinner or meal prep.

Keto Eggplant Lasagna with Bacon and Avocado

For a truly unique twist on traditional lasagna, this keto eggplant lasagna with bacon and avocado brings together smoky bacon, creamy avocado, and rich cheese for a meal that’s bursting with flavor. The crispy bacon adds a savory depth, while the avocado provides a creamy, fresh element that balances the richness of the cheese. This dish is a keto lover’s dream, offering a delicious, satisfying alternative to classic lasagna.

Ingredients:

• 2 medium eggplants, sliced thinly
• 6 slices bacon, chopped
• 1 ripe avocado, sliced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and bake for 15 minutes until tender.
• In a skillet, cook bacon until crispy.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper until smooth.
• Layer roasted eggplant, ricotta mixture, crispy bacon, and avocado slices in a baking dish, repeating until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until golden and bubbly.
• Let it cool for 10 minutes before serving.

This keto eggplant lasagna with bacon and avocado is an exciting and flavorful dish that’s perfect for anyone who enjoys rich, savory meals. The combination of crispy bacon and creamy avocado makes it stand out from traditional lasagna. It’s a delicious and keto-friendly way to enjoy all the comforts of lasagna while adding a touch of innovation.

Keto Eggplant Lasagna with Pesto Chicken

This keto eggplant lasagna with pesto chicken brings a fresh, herbaceous twist to traditional lasagna. By combining tender roasted eggplant, succulent chicken, and a flavorful homemade pesto, this dish is bursting with vibrant, Mediterranean-inspired flavors. The chicken adds a lean protein, while the pesto enhances each layer, making this lasagna a bright and satisfying low-carb alternative to classic recipes. It’s perfect for a meal prep lunch or a delicious dinner with family and friends.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 2 chicken breasts, cooked and shredded
• 1 cup homemade basil pesto (or store-bought, sugar-free)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and roast on a baking sheet for 15 minutes until soft.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper until smooth.
• In another bowl, toss the shredded chicken with pesto.
• In a baking dish, layer roasted eggplant, ricotta mixture, and pesto chicken, repeating the layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until golden and bubbly.
• Let it cool for 10 minutes before serving.

This keto eggplant lasagna with pesto chicken is the perfect fusion of fresh herbs, savory chicken, and cheesy goodness. The pesto elevates the flavor, adding a refreshing dimension to each bite. Whether you serve it for a special occasion or as a weekly meal prep dish, this lasagna is both a comforting and healthy choice for your low-carb meals.

Keto Eggplant Lasagna with Ground Turkey and Ricotta

This keto eggplant lasagna with ground turkey and ricotta is a light yet satisfying alternative to traditional lasagna. The ground turkey offers a leaner protein option, while the combination of ricotta cheese and mozzarella adds creaminess to the dish. The layers of roasted eggplant not only help cut down on carbs but also soak up the rich tomato sauce, making each bite flavorful and hearty. It’s a delicious low-carb option for anyone craving lasagna without the guilt.

Ingredients:

• 2 medium eggplants, sliced thinly
• 1 pound ground turkey
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and roast for 15 minutes until softened.
• In a skillet, cook ground turkey with garlic, oregano, salt, and pepper until browned.
• Stir in marinara sauce and simmer for 5 minutes.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper until smooth.
• In a baking dish, layer roasted eggplant, ricotta mixture, and turkey marinara sauce, repeating the layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until bubbly and golden.
• Let it cool for 10 minutes before serving.

This keto eggplant lasagna with ground turkey and ricotta offers a healthier take on the classic lasagna, with lean turkey providing a great protein boost and the ricotta offering a creamy texture. The roasted eggplant layers create the perfect vessel for the savory turkey sauce. This lasagna is a perfect way to indulge in comfort food while staying on track with your keto diet.

Keto Eggplant Lasagna with Sausage and Spinach

This keto eggplant lasagna with sausage and spinach brings together the rich, spicy flavor of sausage with the freshness of spinach and the hearty texture of eggplant. The addition of spinach adds a boost of nutrients, while the sausage brings a savory, meaty component to the dish. The creamy cheese layers and tomato sauce create the perfect balance, making this lasagna a filling and satisfying meal for anyone on a low-carb diet.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 1 pound Italian sausage, crumbled
• 2 cups fresh spinach, chopped
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and roast for 15 minutes until tender.
• In a skillet, cook sausage with garlic powder, salt, and pepper until browned.
• Add spinach to the sausage and cook until wilted. Stir in marinara sauce and let simmer for 5 minutes.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper.
• Layer roasted eggplant, ricotta mixture, and sausage-spinach sauce in a baking dish, repeating layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until bubbly and golden.
• Let it rest for 10 minutes before serving.

This keto eggplant lasagna with sausage and spinach is a deliciously rich and hearty dish. The spicy sausage, creamy ricotta, and nutrient-packed spinach create a flavorful and balanced meal that’s perfect for a cozy dinner or a weekend gathering. This lasagna is ideal for anyone looking to enjoy classic lasagna flavors while keeping their carbs low.

Keto Eggplant Lasagna with Mushrooms and Mozzarella

This keto eggplant lasagna with mushrooms and mozzarella is a vegetarian-friendly, low-carb version of lasagna that is full of savory flavors. The earthy mushrooms bring a rich depth to the dish, and the combination of fresh mozzarella and creamy ricotta adds the perfect balance of creaminess and flavor. The roasted eggplant layers absorb all the delicious sauce, making this lasagna a hearty, satisfying meal that’s perfect for a keto diet.

Ingredients:

• 2 medium eggplants, sliced thinly
• 2 cups mushrooms, sliced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups sugar-free marinara sauce
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and roast for 15 minutes until soft.
• In a skillet, sauté garlic and mushrooms until tender and browned.
• Stir in marinara sauce, basil, salt, and pepper, and simmer for 5 minutes.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper.
• In a baking dish, layer roasted eggplant, ricotta mixture, and mushroom marinara sauce, repeating layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until bubbly and golden.
• Let it cool for 10 minutes before serving.

This keto eggplant lasagna with mushrooms and mozzarella is a rich and comforting dish that’s perfect for anyone looking for a vegetarian option. The earthy mushrooms add depth, while the cheese layers provide the creamy texture we love in lasagna. It’s a flavorful, low-carb option that will keep you satisfied while maintaining your keto lifestyle.

Keto Eggplant Lasagna with Beef, Bacon, and Jalapeños

For a bold, spicy twist on keto lasagna, this recipe with beef, bacon, and jalapeños is sure to satisfy your taste buds. The beef and bacon create a hearty, savory base, while the jalapeños add a kick of heat. With layers of roasted eggplant and creamy cheese, this lasagna is the perfect combination of smoky, spicy, and cheesy, making it an ideal dish for those who enjoy flavorful and exciting meals.

Ingredients:

• 2 medium eggplants, sliced thinly
• 1 pound ground beef
• 4 slices bacon, chopped
• 2 fresh jalapeños, sliced
• 2 cups sugar-free marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon chili powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and bake for 15 minutes until tender.
• In a skillet, cook bacon until crispy, then remove and set aside.
• In the same skillet, cook ground beef with chili powder, salt, and pepper until browned.
• Stir in marinara sauce and simmer for 5 minutes.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper.
• In a baking dish, layer roasted eggplant, ricotta mixture, beef sauce, bacon, and jalapeños, repeating layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until golden and bubbly.
• Let it rest for 10 minutes before serving.

This keto eggplant lasagna with beef, bacon, and jalapeños is a flavorful, spicy option that’s packed with savory and smoky ingredients. The heat from the jalapeños perfectly balances the richness of the beef and cheese, making each bite exciting. This lasagna is perfect for anyone who loves bold flavors and is looking for a low-carb, keto-friendly meal.

Keto Eggplant Lasagna with Turkey, Zucchini, and Ricotta

This keto eggplant lasagna with turkey, zucchini, and ricotta is a light yet flavorful take on traditional lasagna. The ground turkey provides lean protein, while the zucchini adds extra texture and nutrients. The ricotta cheese adds creaminess and binds all the ingredients together, creating a delicious low-carb alternative to the classic dish. It’s perfect for a family dinner or meal prepping for the week.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 1 pound ground turkey
• 2 zucchinis, sliced thinly
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups sugar-free marinara sauce
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant and zucchini slices with olive oil and roast for 15 minutes until tender.
• In a skillet, cook ground turkey with garlic, salt, and pepper until browned.
• Stir in marinara sauce and simmer for 5 minutes.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper.
• In a baking dish, layer roasted eggplant, zucchini, ricotta mixture, and turkey marinara sauce, repeating the layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until golden and bubbly.
• Let it rest for 10 minutes before serving.

This keto eggplant lasagna with turkey, zucchini, and ricotta is a refreshing and light take on the classic lasagna, with plenty of protein and vegetables. The roasted zucchini and eggplant provide texture, while the turkey and creamy ricotta make this lasagna hearty and satisfying. It’s an excellent option for anyone looking to enjoy a low-carb and healthy lasagna recipe.

Keto Eggplant Lasagna with Pork and Spinach

This keto eggplant lasagna with pork and spinach combines the richness of ground pork with the mild, earthy flavor of spinach. The layers of roasted eggplant act as the perfect low-carb substitute for traditional pasta, while the pork offers a savory, juicy base. The spinach adds a fresh, slightly bitter note, balancing the flavors. With creamy ricotta and mozzarella, this dish delivers all the comfort of classic lasagna without the carbs. It’s a great option for anyone looking for a flavorful, healthy meal that’s both satisfying and nutritious.

Ingredients:

• 2 medium eggplants, sliced
• 1 pound ground pork
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups sugar-free marinara sauce
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and bake for 15 minutes until tender.
• In a skillet, cook ground pork with garlic, basil, salt, and pepper until browned.
• Stir in spinach and cook until wilted. Add marinara sauce and simmer for 5 minutes.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper.
• Layer roasted eggplant, ricotta mixture, and pork-spinach sauce in a baking dish, repeating layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until bubbly and golden.
• Let it cool for 10 minutes before serving.

This keto eggplant lasagna with pork and spinach is an ideal way to indulge in a healthy, low-carb version of lasagna. The ground pork’s savory flavor pairs perfectly with the light bitterness of spinach and the richness of the cheese. Each bite delivers a satisfying combination of textures and flavors. Whether for a weeknight meal or meal prep, this dish will keep you full without derailing your keto goals.

Keto Eggplant Lasagna with Beef and Avocado

This keto eggplant lasagna with beef and avocado offers a refreshing, creamy twist on the classic lasagna. The ground beef brings a hearty, protein-packed foundation, while the creamy avocado layers bring a unique texture and a rich flavor. This lasagna features roasted eggplant as a low-carb pasta alternative, helping to keep the dish light and healthy. The combination of savory beef and creamy avocado, along with a generous amount of melted cheese, makes this lasagna both satisfying and indulgent.

Ingredients:

• 2 medium eggplants, sliced
• 1 pound ground beef
• 1 ripe avocado, sliced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups sugar-free marinara sauce
• 2 cloves garlic, minced
• 1 teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and bake for 15 minutes until tender.
• In a skillet, cook ground beef with garlic, oregano, salt, and pepper until browned.
• Stir in marinara sauce and let it simmer for 5 minutes.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper.
• In a baking dish, layer roasted eggplant, ricotta mixture, beef sauce, and slices of avocado, repeating the layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until bubbly and golden.
• Let it rest for 10 minutes before serving.

The keto eggplant lasagna with beef and avocado is a delicious fusion of flavors, with the richness of beef and the creaminess of avocado balancing out the savory marinara sauce and roasted eggplant. This dish is a perfect choice for anyone seeking a hearty meal that still adheres to keto guidelines. With every layer packed with nutrients and flavor, this lasagna is sure to become a favorite.

Keto Eggplant Lasagna with Roasted Red Peppers and Goat Cheese

This keto eggplant lasagna with roasted red peppers and goat cheese is a colorful and vibrant dish that combines the sweet smokiness of roasted peppers with the tangy richness of goat cheese. The eggplant layers serve as a perfect canvas for these bold flavors, while the melted mozzarella and creamy ricotta create a luxurious, comforting texture. This lasagna is light yet bursting with flavor, making it a perfect keto-friendly meal for any occasion.

Ingredients:

• 2 medium eggplants, sliced
• 2 roasted red peppers, sliced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup crumbled goat cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups sugar-free marinara sauce
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and bake for 15 minutes until tender.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and pepper until smooth.
• In a baking dish, layer roasted eggplant, ricotta mixture, roasted red peppers, and goat cheese, repeating the layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until golden and bubbly.
• Let it rest for 10 minutes before serving.

This keto eggplant lasagna with roasted red peppers and goat cheese offers a bold and delicious alternative to traditional lasagna. The sweet peppers add a smoky depth, while the goat cheese introduces a tangy element that pairs beautifully with the creamy cheese layers. It’s a savory, satisfying meal that proves healthy and flavorful can go hand in hand.

Keto Eggplant Lasagna with Shrimp and Alfredo Sauce

For a luxurious twist on keto lasagna, this recipe features shrimp and creamy Alfredo sauce. The shrimp provide a light, delicate protein that complements the richness of the homemade Alfredo sauce, while the roasted eggplant layers serve as a healthy and hearty base. The creamy, cheesy layers meld together beautifully, making this lasagna a delightful, low-carb alternative to a traditional seafood pasta dish. It’s perfect for a special occasion or when you want to treat yourself to something extra indulgent.

Ingredients:

• 2 medium eggplants, sliced
• 1 pound shrimp, peeled and deveined
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups homemade Alfredo sauce (or store-bought, sugar-free)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and bake for 15 minutes until tender.
• In a skillet, sauté shrimp with garlic, thyme, salt, and pepper until pink and cooked through.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper.
• In a baking dish, layer roasted eggplant, ricotta mixture, shrimp, and Alfredo sauce, repeating layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until bubbly and golden.
• Let it rest for 10 minutes before serving.

This keto eggplant lasagna with shrimp and Alfredo sauce is a rich, indulgent dish that still fits within keto guidelines. The shrimp add a delicate protein, while the creamy Alfredo sauce and cheese bring all the comforting flavors you’d expect from lasagna. This is a perfect dish for seafood lovers or anyone wanting to enjoy a low-carb version of a luxurious meal.

Keto Eggplant Lasagna with Chicken, Ricotta, and Broccoli

This keto eggplant lasagna with chicken, ricotta, and broccoli is a light and healthy twist on the traditional lasagna, with tender chicken and nutritious broccoli as the main ingredients. The roasted eggplant layers replace traditional pasta, while the ricotta and mozzarella create a creamy, cheesy backdrop. The broccoli adds a nice crunch and a boost of fiber and vitamins, making this a well-rounded and satisfying dish for anyone following a keto lifestyle.

Ingredients:

• 2 medium eggplants, sliced
• 2 chicken breasts, cooked and shredded
• 2 cups broccoli florets, steamed
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups sugar-free marinara sauce
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and bake for 15 minutes until tender.
• In a skillet, cook shredded chicken with garlic powder, salt, and pepper until heated through.
• Stir in steamed broccoli and marinara sauce, and simmer for 5 minutes.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper.
• Layer roasted eggplant, ricotta mixture, chicken-broccoli sauce in a baking dish, repeating layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until bubbly and golden.
• Let it rest for 10 minutes before serving.

This keto eggplant lasagna with chicken, ricotta, and broccoli is a flavorful and nutritious meal that’s both satisfying and light. The chicken and broccoli offer a healthy, protein-packed base, while the ricotta and mozzarella provide the creaminess you crave. This dish proves that keto lasagna can be both delicious and healthy, making it a great choice for your next meal.

Keto Eggplant Lasagna with Bacon and Brussels Sprouts

This keto eggplant lasagna with bacon and Brussels sprouts is a savory, smoky dish with crispy bacon and roasted Brussels sprouts adding depth and flavor. The roasted eggplant slices serve as a perfect low-carb base, while the creamy ricotta and melted mozzarella tie everything together into a rich and comforting lasagna. The Brussels sprouts add a slightly bitter crunch, creating a wonderful contrast to the rich bacon. This lasagna is a great option for a hearty and healthy meal.

Ingredients:

• 2 medium eggplants, sliced
• 6 slices bacon, chopped
• 2 cups Brussels sprouts, halved
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups sugar-free marinara sauce
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil and bake for 15 minutes until tender.
• Cook bacon in a skillet until crispy, then remove and set aside.
• Roast Brussels sprouts in the oven for 20 minutes, until crispy and browned.
• In a bowl, mix ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and pepper.
• Layer roasted eggplant, ricotta mixture, bacon, Brussels sprouts, and marinara sauce in a baking dish, repeating the layers until all ingredients are used.
• Top with shredded mozzarella cheese and bake for 25-30 minutes until bubbly and golden.
• Let it rest for 10 minutes before serving.

This keto eggplant lasagna with bacon and Brussels sprouts is a bold, savory dish with the perfect combination of smoky bacon and crunchy Brussels sprouts. The rich cheese layers and roasted eggplant make it a delicious, low-carb alternative to traditional lasagna. This dish will surely satisfy your cravings while keeping your meals healthy and keto-friendly.

Note: More recipes are coming soon!