Mediterranean Eggplant Lasagna with Ricotta and Basil Pesto
"If you crave the comforting layers of classic lasagna but want to stay firmly in ketosis, this Mediterranean Eggplant Lasagna is your answer. Thinly sliced eggplant replaces pasta, soaking up the aromatic basil pesto and creamy ricotta for a dish that feels indulgent without the carb overload. The nutty pine‑nut pesto adds a burst of Mediterranean sunshine, while mozzarella and Parmesan melt into a golden, cheesy crust that’s impossible to resist. Perfect for busy weeknights, the recipe only requires a quick roast of the eggplant, a handful of simple sauces, and a 35‑minute bake. For extra flavor, sprinkle a pinch of smoked paprika on the eggplant before roasting, and let the pesto rest for 10 minutes to let the oils meld. Serve with a crisp green salad dressed in olive oil for a complete keto‑friendly dinner that feels restaurant‑quality and keeps your macros in check. This low‑carb, high‑fat masterpiece proves that keto can be both delicious and sophisticated, making it a staple for any Mediterranean‑inspired menu."
Ingredients
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Brush eggplant slices with 1 tbsp olive oil, sprinkle with smoked paprika, salt, and pepper; arrange on the sheet and roast 15 minutes, flipping halfway, until tender and lightly browned.
While eggplant roasts, blend basil, pine nuts, garlic, lemon zest, ¼ cup olive oil, and a pinch of salt in a food processor until smooth to create pesto.
In a bowl, combine ricotta, egg, and ½ cup Parmesan; season with salt and pepper.
In a 9‑inch baking dish, spread a thin layer of pesto, then layer half the roasted eggplant, half the ricotta mixture, and a third of the mozzarella. Repeat layers, ending with remaining eggplant, pesto, mozzarella, and the remaining Parmesan.
Drizzle the top with the remaining 1 tbsp olive oil, cover with foil, and bake 20 minutes.
Remove foil and bake an additional 10‑12 minutes, until cheese is bubbly and golden.
Let the lasagna rest 5 minutes before slicing and serving.
Gather Ingredients
Step by Step
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Brush eggplant slices with 1 tbsp olive oil, sprinkle with smoked paprika, salt, and pepper; arrange on the sheet and roast 15 minutes, flipping halfway, until tender and lightly browned.
While eggplant roasts, blend basil, pine nuts, garlic, lemon zest, ¼ cup olive oil, and a pinch of salt in a food processor until smooth to create pesto.
In a bowl, combine ricotta, egg, and ½ cup Parmesan; season with salt and pepper.
In a 9‑inch baking dish, spread a thin layer of pesto, then layer half the roasted eggplant, half the ricotta mixture, and a third of the mozzarella. Repeat layers, ending with remaining eggplant, pesto, mozzarella, and the remaining Parmesan.
Drizzle the top with the remaining 1 tbsp olive oil, cover with foil, and bake 20 minutes.
Remove foil and bake an additional 10‑12 minutes, until cheese is bubbly and golden.
Let the lasagna rest 5 minutes before slicing and serving.