Low-Carb Beef Lasagna with Roasted Eggplant Layers

Low-Carb Beef Lasagna with Roasted Eggplant Layers

Rich, Cheesy, Keto-Friendly Comfort Food Without the Pasta

KEY INFO:

• Prep time: 30 minutes
• Cook time: 60 minutes
• Total time: 90 minutes
• Servings: 8
• Difficulty level: Moderate
• Dietary tags: Low-carb, keto-friendly, gluten-free, grain-free

EQUIPMENT NEEDED:

• Sharp chef’s knife
• 2 large baking sheets
• 13×9″ baking dish
• Large skillet
• 2 mixing bowls
• Parchment paper

Simple alternatives: Use a mandoline for even eggplant slices, or substitute zucchini if eggplant isn’t available

INGREDIENTS:

Eggplant Layers:

• 3 medium eggplants, sliced ¼” thick lengthwise (about 2 lbs/900g)
• 2 tablespoons olive oil
• 1 teaspoon salt

Beef Sauce:

• 1½ lbs (680g) ground beef, 85% lean
• 3 cups (720ml) sugar-free marinara sauce
• 3 cloves garlic, minced
• 1 medium onion, diced (150g)
• 2 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cheese Mixture:

• 2 cups (480g) whole milk ricotta cheese [cottage cheese works too]
• 1 large egg
• ½ cup (50g) grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• ½ teaspoon garlic powder

Assembly:

• 2½ cups (280g) shredded mozzarella cheese
• ¼ cup (25g) additional Parmesan for topping

METHOD:

1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Prepare the eggplant slices by laying them on paper towels, sprinkling with salt, and letting them sit for 20 minutes to draw out moisture.
3. Pat the eggplant completely dry with paper towels – this step is crucial for avoiding watery lasagna.
4. Arrange eggplant on baking sheets, brush with olive oil, and roast for 25-30 minutes until golden and flexible.

5. While eggplant roasts, brown the ground beef in your large skillet over medium-high heat, breaking it apart as it cooks.
6. Add diced onion and garlic to the beef, cooking until fragrant, about 2 minutes.
7. Stir in marinara sauce, Italian seasoning, and oregano, then simmer for 15 minutes until thickened.
8. Mix your cheese layer by combining ricotta, egg, Parmesan, basil, and garlic powder in a bowl.
9. Lower oven temperature to 375°F (190°C) for assembly.

10. Layer your lasagna starting with ½ cup meat sauce on the bottom of your baking dish.
11. Add first eggplant layer, overlapping slices slightly to cover the base.
12. Spread half the cheese mixture, then half the remaining meat sauce, then ¾ cup mozzarella.
13. Repeat layers – eggplant, remaining cheese mixture, remaining meat sauce, and top with remaining mozzarella and extra Parmesan.
14. Cover tightly with foil and bake for 30 minutes.
15. Remove foil and bake another 15 minutes until cheese is golden and bubbling.
16. Let rest for 15 minutes before slicing – I know it’s tempting, but this prevents a messy collapse.

CRUCIAL TIPS:

• Salt and drain your eggplant properly – soggy eggplant equals soggy lasagna
• Don’t skip the resting time after baking – it firms up beautifully
• Pat meat sauce dry if it seems watery before layering
• Roast eggplant until golden – pale slices won’t hold their structure

Storage & Scaling:

• Refrigerate up to 4 days, freeze up to 3 months
• Double the recipe for meal prep – use two 13×9 pans
• Reheat covered at 350°F for 25 minutes from refrigerated

Common Mistakes to Avoid:

• Cutting immediately after baking (it falls apart)
• Using watery marinara sauce
• Under-roasting the eggplant
• Skipping the salt-and-drain step

Delicious Variations:

• Zucchini version: Substitute 4 large zucchini, sliced lengthwise
• Vegetarian: Replace beef with mushrooms or plant-based crumbles
• Extra veggie: Add spinach to the cheese mixture
• Dairy-free: Use cashew ricotta and nutritional yeast

I’ve been making this low-carb beef lasagna for three years now, and it’s become my go-to when I want comfort food without the carb crash.

The secret is really in that eggplant prep – the first time I made this, I rushed the salting step and ended up with what looked like lasagna soup.

Now I religiously salt, drain, and roast those eggplant slices until they’re golden and slightly caramelized.

The result?
A lasagna so satisfying that my pasta-loving husband requests it over the traditional version.

At just 8 net carbs per generous serving, this beats regular lasagna’s 35+ carb count while delivering all that cheesy, meaty satisfaction you crave.