Two Easy Low-Carb Beef Lasagna Recipes: Eggplant & Cheese-Based

Two Easy Low-Carb Beef Lasagna Recipes: Eggplant & Cheese-Based

Key Info:

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Servings: 8
Difficulty level: Medium
Dietary tags: Low-carb, Keto-friendly, Gluten-free

Equipment Needed:

• 9×13 inch baking dish
• Large skillet
• Sharp knife
• Cutting board
• Parchment paper
• Baking sheets
• Mixing bowls
• Microwave-safe bowl (for cheese version)

Eggplant Version Ingredients:

• 2 large eggplants (about 800g), sliced 1/4-inch thick
• 2 lbs (900g) ground beef (80/20 fat content)
• 1/2 cup (75g) onion, finely chopped
• 3 cloves garlic, minced
• 4 cups (960ml) low-sugar marinara sauce
• 1 1/2 cups (340g) cottage cheese
• 1/2 cup (50g) parmesan cheese, grated
• 2 cups (200g) mozzarella cheese, shredded

Cheese Version Ingredients:

• 8 oz (225g) cream cheese
• 2 cups (200g) mozzarella cheese, shredded
• 1/2 cup (50g) parmesan cheese, grated
• 3 large eggs
• 1 lb (450g) ground beef
• 3/4 cup (180ml) marinara sauce
• 1 1/2 cups (375g) ricotta cheese

Method (Eggplant Version):

1. Preheat oven to 400°F (204°C).
2. Salt eggplant slices and let rest 15 minutes to draw out moisture.
3. Pat dry, brush with olive oil, and roast 15-20 minutes until tender.

4. Brown beef with onion and garlic until meat is no longer pink.
5. Add marinara sauce, simmer 10 minutes.
6. Layer: eggplant → meat sauce → cheese mixture → mozzarella.

7. Repeat layers twice.
8. Bake 25-30 minutes until bubbling and golden.

Method (Cheese Version):

1. Preheat oven to 375°F (190°C).
2. Melt cheeses in microwave, 30-second intervals.
3. Whisk in eggs thoroughly.
4. Spread mixture thin on parchment-lined baking sheet.

5. Bake 15-20 minutes until set.
6. Brown beef, add sauce, simmer 10 minutes.
7. Layer: cheese “noodles” → meat → ricotta → mozzarella.
8. Bake 25-30 minutes until golden.

Crucial Tips:

• Don’t skip salting the eggplant – prevents wateriness.
• Let lasagna rest 15 minutes before cutting.
• Use full-fat cheeses for best texture.
• Cut portions when cold for clean slices.

Storage:

• Refrigerate up to 5 days.
• Freeze up to 3 months.
• Reheat covered at 350°F (175°C).

Common Mistakes:

• Not draining eggplant properly.
• Over-baking cheese layer until crispy.
• Using low-fat dairy (makes it watery).
• Cutting immediately after baking.

Variations:

• Use ground turkey for lighter version.
• Add spinach to cheese mixture.
• Swap cottage cheese for ricotta.
• Include Italian herbs to taste.