EGGPLANT LASAGNE (Keto & Gluten-Free)
A rich, layered Italian classic without the pasta – perfect for low-carb diets!
KEY INFO:
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 20 minutes
- Servings: 6-8
- Difficulty: Medium
- Dietary: Gluten-free, Low-carb, Keto-friendly
(Vegetarian option available)
EQUIPMENT NEEDED:
- 9×13 inch baking dish
- Large baking trays
- Sharp knife or mandoline
- Mixing bowls
- Kitchen paper/towels
- Alternative: Grill pan can replace oven roasting
INGREDIENTS:
For the Layers:
- 2-3 large Italian eggplants (1.8kg/4lb), sliced ¼” thick
- 500g/1lb ground beef (or mushrooms for vegetarian)
- 700ml/24oz marinara sauce
- 450g/16oz ricotta cheese
- 2 large eggs
- 300g/10oz mozzarella, shredded
- 100g/3.5oz Parmesan, grated
- 300g/10oz frozen spinach, thawed and drained (optional)
Seasonings:
- Salt for sweating eggplant
- 2 tsp Italian herbs
- 3 cloves garlic, minced
- Black pepper to taste
METHOD:
- Preheat oven to 400°F/200°C
- Salt eggplant slices generously, let rest 20 minutes, then pat dry thoroughly
- Brush eggplant with olive oil, roast 15-20 minutes until golden (look for slight browning)
- Reduce oven to 350°F/180°C
- Brown meat with garlic, add marinara, simmer 10 minutes
- Mix ricotta, eggs, half the Parmesan, spinach, and seasonings
- Layer in this order:
- Thin layer of sauce
- Eggplant slices
- Meat sauce
- Ricotta mixture
- Mozzarella
Repeat 2-3 times
- Cover with foil, bake 30 minutes
- Uncover, add remaining Parmesan, bake 15-20 minutes until bubbling and golden
- Rest 10 minutes before serving
CRUCIAL TIPS:
- Don’t skip salting the eggplant – prevents watery lasagne
- Pat eggplant very dry after salting
- Ensure sauce is thick, not watery
- Let rest before cutting for clean slices
STORAGE:
- Refrigerate up to 4 days
- Freeze up to 3 months
- Reheat covered at 350°F/180°C
VARIATIONS:
- Vegetarian: Replace meat with mushrooms
- Vegan: Use cashew ricotta and vegan cheese
- Spicy: Add red pepper flakes
- Extra veggies: Layer in zucchini or roasted peppers
