Low‑Carb Mediterranean Eggplant Lasagna with Ricotta & Basil Pesto
"Imagine the comforting layers of a classic lasagna, but without the pasta and the carb overload. This Mediterranean eggplant lasagna swaps noodles for thinly sliced, roasted eggplant, creating a tender, slightly smoky base that holds up beautifully under a generous blanket of herbed ricotta and a vibrant basil‑pine nut pesto. The combination of creamy cheese, fresh herbs, and a hint of garlic delivers the rich, satisfying flavor profile you crave, while staying firmly within keto limits. Perfect for a weeknight dinner or a weekend feast, the dish can be assembled ahead of time and baked to golden perfection, making cleanup a breeze. For an extra burst of flavor, sprinkle a little extra mozzarella on top before baking and let it melt into a bubbly, golden crust. Pair with a simple green salad dressed with olive oil and lemon for a complete, low‑carb Mediterranean meal that will impress both keto enthusiasts and anyone who loves bold, wholesome flavors."
Ingredients
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Brush both sides of the eggplant slices with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, and arrange in a single layer on the sheet.
Roast the eggplant for 15‑20 minutes, flipping halfway, until tender and lightly browned. Remove and set aside.
While the eggplant roasts, prepare the basil pesto: combine basil leaves, pine nuts, 1/4 cup olive oil, 1 tbsp grated Parmesan, lemon zest, garlic, red pepper flakes, and a pinch of salt in a food processor. Pulse until smooth.
In a mixing bowl, combine ricotta, the remaining 1/4 cup grated Parmesan, chopped parsley, dried oregano, and a pinch of salt and pepper.
Reduce oven temperature to 375°F (190°C). In a 9×13‑inch baking dish, spread a thin layer of pesto, then layer half of the roasted eggplant, followed by half of the ricotta mixture, and a third of the mozzarella. Repeat layers, ending with the remaining eggplant, pesto, and mozzarella.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired and serve.
Gather Ingredients
Step by Step
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Brush both sides of the eggplant slices with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, and arrange in a single layer on the sheet.
Roast the eggplant for 15‑20 minutes, flipping halfway, until tender and lightly browned. Remove and set aside.
While the eggplant roasts, prepare the basil pesto: combine basil leaves, pine nuts, 1/4 cup olive oil, 1 tbsp grated Parmesan, lemon zest, garlic, red pepper flakes, and a pinch of salt in a food processor. Pulse until smooth.
In a mixing bowl, combine ricotta, the remaining 1/4 cup grated Parmesan, chopped parsley, dried oregano, and a pinch of salt and pepper.
Reduce oven temperature to 375°F (190°C). In a 9×13‑inch baking dish, spread a thin layer of pesto, then layer half of the roasted eggplant, followed by half of the ricotta mixture, and a third of the mozzarella. Repeat layers, ending with the remaining eggplant, pesto, and mozzarella.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired and serve.