Low Carb Eggplant Lasagna

Low Carb Eggplant Lasagna - Keto Friendly

Low carb eggplant lasagna is rich, hearty, and ideal if you’re looking to reduce your carbohydrate intake without feeling deprived in the slightest. This keto diet friendly lasagna recipe calls for thinly sliced eggplant and zucchini (but you certainly don’t need to use both - pick one or the other or a combination of the two), smothered in a rich beefy tomato sauce and layered with ricotta. Then it’s topped with mozzarella and Parmesan cheese for extra richness and flavour. 

This low carb lasagna also happens to be gluten free, so it’s a good option for those of you that prefer (or need) to follow a gluten free diet.

I love how simple this low carb eggplant lasagna recipe is to make. It really is so easy to throw together at the last minute. I even skipped the usual step of browning the ground beef in a pan and it still turned out so delicious. Instead of browning the beef separately, I opted to just throw it in with the tomatoes and let it braise. This is a nice time saver for those of you with busy lifestyles looking to skip a step here and there. 

A good splash of balsamic vinegar is always my secret ingredient whenever I make tomato sauce. It adds a hint of sweetness and tang which compliments the flavours from the tomatoes, bay leaf, and oregano.

Low Carb Eggplant Lasagna Recipe 


2 680 ml (or 23 oz) jars of strained tomatoes (or substitute canned crushed or diced tomatoes)
1 pound of ground beef (or substitute turkey, chicken, or crumbled extra firm tofu)
Top with 1 cup mozzarella and 1/2 cup Parmesan 
1 bay leaf
1/4 cup balsamic vinegar 
1/4 teaspoon red chili flakes 
1/2 teaspoon dried oregano
3 cloves chopped garlic
Salt and pepper to taste 
1 eggplant 
2 zucchini 


Add the tomatoes, bay leaf, oregano, balsamic vinegar, chili flakes, garlic, and ground beef to a pot and simmer on low heat for approximately one hour until the sauce is thickened and the beef is cooked through. Season the sauce with salt and pepper to taste. Thinly slice the eggplant and/or zucchini, then layer them with the sauce and ricotta in a large baking dish. Top with mozzarella and Parmesan. Cook uncovered for 1 hour at 350 degrees Fahrenheit. Makes 6-8 portions of low carb eggplant lasagna.

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For another low carb dinner recipe, check out these paleo chicken meatballs.

Low Carb Eggplant Lasagna Nutritional Information: