Savory Keto Eggplant Lasagna with Ricotta & Spinach
"Imagine the comforting layers of a classic lasagna, but without the carb‑laden pasta. This Savory Keto Eggplant Lasagna swaps noodles for thinly sliced eggplant, creating a tender, buttery base that soaks up every flavor. Between the layers, a creamy ricotta mixture blended with fresh spinach adds richness and a burst of green goodness, while a sugar‑free marinara delivers that classic Italian tang. Perfect for a weeknight dinner or a weekend feast, this dish keeps net carbs under 7 g per serving, making it an ideal low‑carb, high‑fat option for keto enthusiasts. To get the best texture, salt the eggplant slices and let them sweat for 10 minutes before patting dry—this removes excess moisture and ensures the lasagna isn’t watery. Assemble the layers in a single dish, finish with a golden mozzarella crust, and bake until bubbly. Serve hot, garnish with fresh basil, and enjoy a hearty, gluten‑free comfort meal that satisfies cravings without breaking your keto goals."
Ingredients
Instructions
Preheat oven to 375°F (190°C).
Lay eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt. Roast 10 minutes, flip, and roast another 10 minutes until lightly tender.
In a bowl, combine ricotta, chopped spinach, oregano, garlic powder, salt, and pepper; mix until smooth.
In a 9‑inch square baking dish, spread a thin layer of marinara sauce.
Layer half of the roasted eggplant slices over the sauce.
Spread half of the ricotta‑spinach mixture over the eggplant, then sprinkle with 2 tbsp mozzarella and a pinch of Parmesan.
Repeat with remaining eggplant, ricotta mixture, and sauce.
Top with the remaining mozzarella and Parmesan.
Bake uncovered for 25‑30 minutes, until cheese is golden and bubbling.
Let rest 5 minutes before slicing and serving.
Gather Ingredients
Step by Step
Preheat oven to 375°F (190°C).
Lay eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt. Roast 10 minutes, flip, and roast another 10 minutes until lightly tender.
In a bowl, combine ricotta, chopped spinach, oregano, garlic powder, salt, and pepper; mix until smooth.
In a 9‑inch square baking dish, spread a thin layer of marinara sauce.
Layer half of the roasted eggplant slices over the sauce.
Spread half of the ricotta‑spinach mixture over the eggplant, then sprinkle with 2 tbsp mozzarella and a pinch of Parmesan.
Repeat with remaining eggplant, ricotta mixture, and sauce.
Top with the remaining mozzarella and Parmesan.
Bake uncovered for 25‑30 minutes, until cheese is golden and bubbling.
Let rest 5 minutes before slicing and serving.