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Roasted eggplant is one of my favorite things to make during the summer, and I’m always finding new ways to incorporate it into full meals. One of my favorite ways is this low carb eggplant lasagna recipe with ground beef and ricotta.

If you’re worried that you’ll miss the noodles, don’t be. This dish has all of the flavors of a great “real” lasagna, I promise you won’t even miss the noodles one bit! (That being said, if you prefer real noodles, try my classic keto lasagna instead.)

During the summer, this healthy eggplant lasagna is the best way to enjoy those flavors and use seasonal veggies at the same time. Give it a try even if you don’t like eggplant! The flavor of the eggplant is not strong with this preparation. (But if you do like eggplant, make sure you also try sauteed eggplant and eggplant rollatini this season!)

What Is Eggplant Lasagna?

Low carb eggplant lasagna is just like regular lasagna, but with layers of roasted eggplant instead of the noodles. And, learning how to make eggplant lasagna is super easy — not so different from the regular kind.

What Does Eggplant Lasagna Taste Like?

Eggplant lasagna tastes very close to regular lasagna. The texture of the eggplant layer is just different from pasta. Layers of roasted eggplant, a beef marinara sauce, three cheeses, and Italian seasonings make a flavor combo that can’t be beat.

Is Eggplant Lasagna Keto?

Yes, this simple eggplant lasagna recipe is keto friendly! Each filling serving has just 6 grams net carbs.

Why You’ll Love This Eggplant Lasagna Recipe

Ingredients & Substitutions

This section explains how to choose the best ingredients for eggplant lasagna, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Roasted Eggplant:

Meat Sauce:

VARIATION: Make vegetarian eggplant lasagna!

Instead of the ground beef, substitute sauteed veggies. Mushrooms and spinach are great options!

Cheese Filling:

Cheese Topping:

How To Make Eggplant Lasagna

This section shows how to make low carb eggplant lasagna, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

The trick to eggplant lasagna is to make the layers in parallel. Roasting the eggplant, cooking the meat marinara sauce, and making the cheese filling can all be done in tandem. Then, it’s a matter of simply assembling the layers and baking.

Why roast first?

Roasting the eggplant makes it deliciously caramelized and removes excess moisture, so your eggplant lasagna won’t be watery.

Tomato meat sauce in a skillet.
Finished eggplant lasagna before baking.

Storage Instructions

Store this classic eggplant lasagna recipe in the refrigerator for 3-4 days.

Make Ahead Instructions:

If you want to meal prep, you can make this recipe for keto eggplant lasagna ahead. You could prepare the layers ahead of time: roast the eggplant, mix together the cheese layer ingredients, and cook the meat sauce. Store these separately in the fridge for up to 4-6 days, then all you need to do is assemble and bake.

Alternatively, you can assemble the whole thing in advance as well, store in the fridge for 2-4 days, and just bake when ready. (I usually opt for this second option.)

Can You Freeze Eggplant Lasagna?

Yes, you can freeze lasagna with eggplant for up to 2-3 months. If you are making it ahead, assemble the casserole as written but skip the last baking step. If you have leftovers you want to freeze, it’s fine to freeze those after baking, too.

Let it thaw overnight in the refrigerator before baking if you can. While baking from frozen is possible, it would take a very long time to heat through.

Reheating Instructions:

If you previously baked it, you can reheat low carb eggplant lasagna leftovers in a 350 degree F oven, or in the microwave, until heated through.

On the other hand, if it was pre-assembled but not fully baked, you’d heat it the same way as the original, at 400 degrees F. Keep in mind that cheese will burn if it’s in there for longer than 10-15 minutes, so you may want to reduce heat or tent the top with foil if you are baking it for longer to get it warm enough.

What To Serve With Eggplant Lasagna

Eggplant lasagna is easily a complete meal in itself — that’s one of the things I love about it! But if you want to add something on the side, here are a few ideas:

More Low Carb Lasagna Inspired Recipes

If you like this easy eggplant lasagna recipe, you might also like some of these other ways to enjoy lasagna flavors in a healthy way:

Easy Eggplant Lasagna Recipe

The recipe card is below! Readers that made this also viewed these recipes:

Eggplant Lasagna Recipe (Easy & Keto!)

With layers of roasted eggplant, rich beef marinara, creamy ricotta, and gooey cheese, this healthy low carb eggplant lasagna recipe has all the comfort food factor you crave.

Prep: 20 minutes
Servings: 8 (adjust to scale recipe)

Recipe Video

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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Roasted Eggplant:

Meat Sauce:

Cheese Filling:

Cheese Topping:

Wholesome Yum App: Macro Tracker & Custom Meal Plans

Tap on the times in the instructions below to start a kitchen timer while you cook.

Roasted Eggplant

Preheat the oven to 400 degrees F (204 degrees C). Line and grease a baking sheet.

Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.

Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).

Meat Sauce

While the eggplant is roasting, heat oil in a large pan over medium heat. Add the garlic and cook for about 1 minute, until fragrant.

Increase heat to medium-high and add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.

Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.

Cheese Filling

While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.

Line the bottom of a 9×13 in (23×33 cm) glass or stoneware casserole dish with a single layer of roasted eggplant slices (typically 6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.

Bake for 10-15 minutes, until the cheese on top is melted and golden.

Last Step: Leave A Rating!

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Readers Who Liked This Easy Recipe Also Made:

Serving size: 1/8 of entire recipe

Nutrition Facts
Amount per serving. Serving size in recipe notes above.

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.


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Calories: 426 kcal

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