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Ever since I can remember I've always loved lasagna. There's no disputing that Italians know their way around a good meal, and this delicious casserole is the proof. Who wants a warm slice of tasty lasagne in just an hour?

Today I'm sharing one of my favourite recipes from the KetoDiet App. If you have our app, you can also find this recipe in the KetoDiet Meals section and use it to plan your keto diet.

What Can I Use Instead of Pasta in Lasagne?

I replaced the pasta sheets with sliced eggplant (aka aubergine here in the UK). Although there are other options you can use instead of pasta sheets (see below), eggplant slices are still my favourite low-carb alternative to pasta. Plus they are a fantastic source of potassium, one of the electrolytes that will help you beat keto-flu! Sliced eggplants soften and become flexible once you roast them, and they infuse with amazing flavour from marinara sauce just like regular pasta.

The idea to use eggplant wasn't my own. Roasted eggplant slices have been the key ingredient in traditional Greek Moussaka. The only thing that makes moussaka high in carbs is the potato layer and the béchamel sauce. But I've already figured that out!😊

Eggplant is not the only veggie you can use. You can use sliced zucchini (aka courgette) like we did in these Low-Carb Zucchini Lasagna Roll Ups, sliced turnips, rutabaga (aka swede), wilted chard leaves (super low-carb!), or even my Multi-Purpose Keto Crepes!

I've also had great results with sliced butternut squash. The only drawback of butternut squash is the relatively high carb count per serving, at least for keto standards. Having said that, if you eat this meal with a side of dressed leafy greens as part of your two-meals-per-day routine, or other types of intermittent fasting, in can be a delicious keto option for you too.

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Can I Make Vegetarian Low-Carb Lasagne?

Of course! If you don't eat meat, you can even make my Vegetarian Keto Lasagna. I made sure it's just as delicious as the meat-based version and it's packed with protein and electrolytes by using eggs and spinach. It has been getting rave reviews ever since I shared this recipe in 2015, so give it a go if you follow a vegetarian keto diet.

If you follow a vegan keto diet, it will be a bit more challenging to find healthy alternatives while keeping the carbs low. You could swap the cheese layer and the mozzarella for almond-based dairy alternatives and instead of the ghee, simply use coconut oil or olive oil. You could swap the parmesan for nutritional yeast. Skip the egg omelettes — as used in my Vegetarian Keto Lasagna — and use more veggies instead.

Is This Recipe Suitable For Weight Loss?

This recipe is slightly higher in carbs than most keto recipes but it is also very satisfying and ideal for those who practice intermittent fasting.

When it comes to calories, I've checked a few regular lasagna recipes with pasta and there isn't a big difference. A proper serving of regular pasta lasagna will provide anything between 500 and 800 Calories. Now obviously I didn't consider recipes that offer an unrealistically small serving size where the moment you eat it you know you'll need double or triple the serving to be satisfied. If in doubt, use our keto calculator or enter your values in our KetoDiet App to find your ideal macros.

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0 days, 0 hours, 30 minutes Hands-on 30 minutes Overall 1 hour Allergy information for The Best Low-Carb Eggplant Lasagna ✔ Gluten free ✔ Nut free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Print Recipe Download Recipe

Nutritional values (per serving)

Net carbs 9.2 grams Protein 42.8 grams Fat 53.8 grams Calories 712 kcal Calories from carbs 5%, protein 25%, fat 70% Total carbs 13.7 grams Fiber 4.5 grams Sugars 6.7 grams Saturated fat 25.1 grams Sodium 894 mg ( 39 % RDA ) Magnesium 65 mg ( 16 % RDA ) Potassium 833 mg ( 42 % EMR )

Ingredients (makes 4 servings) 2 medium eggplants, sliced into 1 / 2 inch (1 cm) slices (500 g/ 1.1 lb)

inch (1 cm) slices (500 g/ 1.1 lb) 2 tbsp melted ghee or duck fat, divided (30 ml)

1 / 2 medium yellow onion (50 g/ 1.8 oz)

medium yellow onion (50 g/ 1.8 oz) 500 g ground beef (1.1 lb)

1 / 3 cup sugar-free marinara sauce (80 ml/ 2.7 fl oz) - you can make your own Marinara Sauce

cup sugar-free marinara sauce (80 ml/ 2.7 fl oz) - you can make your own Marinara Sauce 1 cup ricotta cheese (240 g/ 8.5 oz)

2 tbsp chopped parsley

2 tbsp chopped mint

sea salt and black pepper, to taste

1 large egg

3 / 4 cup + 2 tbsp grated mozzarella cheese (100 g/ 3.5 oz)

cup + 2 tbsp grated mozzarella cheese (100 g/ 3.5 oz) 2/ 3 cup grated Parmesan cheese (60 g/ 2.1 oz)

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova