Keto Mediterranean Eggplant Lasagna with Ricotta and Olives
"Imagine the comforting layers of classic lasagna, but with a Mediterranean twist that keeps your carbs low and flavor sky‑high. This Keto Mediterranean Eggplant Lasagna swaps pasta for tender, roasted eggplant slices, creating a silky canvas for a creamy ricotta blend, briny Kalamata olives, and a splash of low‑carb marinara. Each bite delivers the rich, buttery notes of mozzarella and the aromatic punch of oregano and garlic, making it a perfect dinner for keto enthusiasts and anyone craving a hearty, low‑carb comfort dish. The recipe is straightforward: roast the eggplant, whisk together the ricotta filling, and assemble the layers in a baking dish. In under an hour, you’ll have a golden, bubbling masterpiece that serves four, each portion under 10 g net carbs. Pair it with a crisp green salad or a drizzle of extra‑virgin olive oil for a complete, nutrient‑dense meal. Whether you’re feeding a family or meal‑prepping for the week, this lasagna proves that keto can be both delicious and effortlessly elegant."
Ingredients
Instructions
Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and roast for 15 minutes until lightly browned.
While the eggplant roasts, combine ricotta cheese, dried oregano, garlic powder, salt, and pepper in a bowl; mix until smooth.
In a 9x13‑inch baking dish, spread a thin layer of marinara sauce, then layer half of the roasted eggplant, followed by half of the ricotta mixture, half of the olives, and half of the mozzarella. Repeat the layers, ending with a generous topping of mozzarella.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 5‑10 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Gather Ingredients
Step by Step
Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and roast for 15 minutes until lightly browned.
While the eggplant roasts, combine ricotta cheese, dried oregano, garlic powder, salt, and pepper in a bowl; mix until smooth.
In a 9x13‑inch baking dish, spread a thin layer of marinara sauce, then layer half of the roasted eggplant, followed by half of the ricotta mixture, half of the olives, and half of the mozzarella. Repeat the layers, ending with a generous topping of mozzarella.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 5‑10 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to rest for 10 minutes before slicing and serving.