Print

Keto Eggplant Lasagna Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 25 reviews

This Keto Eggplant Lasagna is a low-carb, comforting dish that layers tender eggplant slices with savory ground beef, rich cheeses, and a flavorful tomato sauce. Slow-cooked in a crockpot, it offers a hassle-free, melt-in-your-mouth alternative to traditional lasagna, perfect for keto and low-carb diets.

Ingredients

Main Ingredients

  • 2 medium eggplants, sliced into thin rounds
  • 1 lb ground beef or Italian sausage
  • 1 can (14 oz) crushed tomatoes (no sugar added)
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • Salt to taste
  • Black pepper to taste
  • Olive oil for brushing

Instructions

  1. Preheat and Prepare Crockpot: Grease the crockpot with olive oil to prevent sticking and prepare it for layering.
  2. Cook Meat: In a skillet over medium heat, brown the ground beef or Italian sausage until fully cooked. Drain any excess fat.
  3. Add Seasonings and Tomatoes: Stir in crushed tomatoes, Italian seasoning, garlic powder, salt, and pepper into the cooked meat mixture. Let it simmer for a few minutes to combine flavors.
  4. Layer Ingredients in Crockpot: Place half of the eggplant slices in the bottom of the crockpot. Spread half of the meat sauce over the eggplant, then spoon half of the ricotta cheese and sprinkle half of the mozzarella cheese on top. Repeat the layers with the remaining ingredients.
  5. Cook Lasagna: Cover the crockpot and cook on low for 7 hours or on high for 4 hours until the eggplant is tender and the cheese is melted and bubbly.
  6. Serve: Carefully remove the lasagna from the crockpot and serve warm. Enjoy this hearty keto-friendly meal!

Notes

  • Brush eggplant slices with olive oil before layering for enhanced flavor and to prevent drying.
  • You can substitute ground beef with Italian sausage for a spicier kick or use a mix of both meats.
  • For a dairy-free version, substitute ricotta and mozzarella with vegan cheese alternatives.
  • Ensure eggplant slices are cut thinly to allow them to cook thoroughly during slow cooking.
  • This lasagna can be prepared the night before and slow-cooked in the morning for a ready-to-eat meal by dinner time.

Find it online: https://lovelycooks.com/keto-eggplant-lasagna-recipe/