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• My Eggplant Lasagna Recipe Has All The Cheesy, Meaty Comfort Factor
• Ingredients & Substitutions
• How To Make Eggplant Lasagna
• My Recipe Tips
• Eggplant Lasagna Recipe card
• Make Ahead Options
• Serving Ideas
• More Vegetable Lasagna Recipes
• Recipe Reviews

My Eggplant Lasagna Recipe Has All The Cheesy, Meaty Comfort Factor

It’s that time again! Come July and August, this eggplant lasagna always comes calling my name. And I’ve got lots of reasons it’ll call yours:

• All the flavors of classic lasagna – Using eggplant in lasagna works amazingly well and tastes a lot like regular lasagna. Instead of pasta, I just use tender roasted eggplant between the layers of saucy ground beef, creamy parmesan ricotta blend, and melty mozzarella. (I don’t think you’ll miss the noodles one bit, but if you prefer a “pasta feel” without the carbs, try my classic keto lasagna instead.)
• Easy and meal prep friendly – The steps are super easy, and the ingredients are simple. Plus, meal prepping this dish ahead works beautifully.
• Healthier comfort food – My eggplant lasagna recipe is naturally low carb, keto-friendly (just 6 grams net carbs per serving), and gluten-free. It’s also just a wonderful combo of seasonal veggies and protein!
• Dip your toes into eggplant – The eggplant flavor is not strong in this dish, so this is a great way to experiment with this vegetable.

I think this eggplant lasagna is one of the best ways to enjoy this seasonal veggie. But to be honest, I love it anytime I spot good eggplant. Make it with me for a comforting, healthy dinner !

Ingredients & Substitutions

Here I explain the best ingredients for my eggplant lasagna, what each one does in the recipe, and substitution options. For measurements, see the recipe card below .

Roasted Eggplant:

• Eggplant – You’ll need about 20 ounces of eggplant, which may be one or two depending on their size. Depending on where you’re from, your store might call it aubergine or brinjal .
• Olive Oil, Sea Salt, & Black Pepper – For roasting. Feel free to use avocado oil instead of olive oil.

Meat Sauce:

• Ground Beef – I prefer beef here, but you can easily use ground turkey, chicken, pork, or Italian sausage.
• Marinara Sauce – You can use my homemade marinara sauce , otherwise I love this brand . Tomato sauce would make a decent substitute, but I’d recommend adding extra garlic and spices (below).
• Garlic – Plus more olive oil to saute it. If you like onions, you can also saute some before the garlic.
• Spices – Italian seasoning mix , sea salt, & black pepper. Throw in a pinch of crushed red pepper flakes if you want extra heat.

Cheeses:

• Ricotta Cheese – The creamy base. You can substitute cottage cheese or even farmer’s cheese , but I’d run them through a food processor for a smoother texture.
• Grated Parmesan Cheese – I use the shelf-stable grated kind for convenience, but freshly grated is even better.
• Egg – To bind the filling. You can omit this if you need an egg-free version.
• Mozzarella Cheese – For the melty layer and topping. I used shredded, but you can also layer on slices. If you choose fresh mozzarella, dry it first using the method from my zucchini parmesan .

How To Make Eggplant Lasagna

have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below .

1. Roast the eggplant. While the oven preheats, slice the eggplant lengthwise using a mandoline . Arrange the slices on a large baking sheet lined with parchment paper. Brush both sides with olive oil, season with salt and pepper, and roast until soft. If there’s any excess moisture remaining, pat dry with a paper towel.
2. Make the meat sauce. Meanwhile, heat the olive oil in a large skillet over medium heat. Saute the garlic first, then cook the ground beef with salt and pepper. Stir in the marinara sauce and Italian seasoning. Reduce heat and let it simmer.

1. Make the cheese filling. In a small bowl, mix together the ricotta, parmesan, and egg.
2. Let’s layer! To assemble the eggplant lasagna, line the roasted eggplant slices on the bottom of a large baking dish ( this one is my fave ). Top with the ground beef marinara mixture, spread the ricotta mixture on top, and sprinkle with shredded mozzarella. Repeat the layers a second time.
3. Bake in the oven. The dish is done when the cheese is melted and golden. I like to garnish with fresh basil, but fresh parsley works, too!

My Recipe Tips

• Choose small to medium eggplants if possible. Large ones tend to be more bitter and seedy. If you only have a large one, I recommend salting the slices to remove some of the bitterness before roasting. Let them drain over the sink for 30 minutes, then rinse, pat dry, then proceed with my eggplant lasagna recipe as written.
• Use a mandoline slicer for best results. Not only is it faster than a knife, it makes it easier to cut all the eggplant slices to the same thickness. That’s important for this recipe!
• For prettier eggplant lasagna, grab two eggplants instead of one and only use the center cut slices. This makes more distinct layers. I usually just saute any extra eggplant left over on the ends.
• Do you have to salt the eggplant? I usually don’t because I get smaller eggplants (see above), which don’t need it. If you have a very large eggplant, I do recommend salting it and letting it sit before rinsing and using in this recipe.
• You’ll need an extra large baking sheet to fit all the eggplant slices. I use and love this sheet pan , which never sticks even when I don’t line it. If you only have smaller pans, swap their positions in the oven halfway through.
• Make the layers in parallel to save time. I start cooking the meat sauce while the eggplant roasts, and make the cheese filling while the sauce simmers. Then, simply assemble the layers and bake.
• My meat chopper is helpful to cook the beef faster. I use it to break up the ground beef as soon as it hits the pan. Quicker and easier than a regular spatula!
• Do you need to drain the beef? I use 85/15 ground beef and don’t usually need to drain it, but you can drain yours after cooking (before adding the marinara) if you use 80/20. Alternatively, you can use 90/10 to lighten up this dish.
• For saucier lasagna, increase marinara to 2 cups. I used 1 1/2 cups to keep the carbs lower, but you can increase the amount if you want the meat layer to be more saucy.
• Add the ricotta mixture in dollops. This makes it easier to spread evenly than dumping it all in one spot.
• Want a meatless version? I like this eggplant lasagna with meat, but you can replace the ground beef with sauteed mushrooms and/or sauteed spinach . You can also try my vegetarian eggplant casserole or eggplant rollatini — they’ve got similar flavors.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Roasted Eggplant:

• 20 oz Eggplant (about 1-2 eggplants depending on size; sliced lengthwise about 1/4"-1/2" thick – see notes below) ▢
• 2 tbsp Olive oil ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Meat Sauce:

• 1 tsp Olive oil ▢
• 2 cloves Garlic (minced) ▢
• 1 1/2 lb Ground beef ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1 1/2 cups Marinara sauce (or more – see notes below) ▢
• 1 tbsp Italian seasoning ▢

Cheese Filling:

• 8 oz Ricotta cheese ▢
• 1/2 cup Grated parmesan cheese ▢
• 1 large Egg ▢

Cheese Topping:

• 2 cups Mozzarella cheese ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Roasted Eggplant

1. Preheat the oven to 400 degrees F (204 degrees C). Line and grease a large baking sheet .
2. 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.
3. 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

1. While the eggplant is roasting, heat oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute , until fragrant.
2. 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.
3. Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes .

Cheese Filling

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

Assembly

1. Line the bottom of a large glass or stoneware baking dish ( this one is my favorite and the perfect size) with a single layer of roasted eggplant slices (typically 4-6 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.
2. Bake for 10-15 minutes , until the cheese on top is melted and golden.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/8 of entire recipe

• Tips: Check out my recipe tips to help you get the best texture, assemble the eggplant lasagna more easily, a few variations, and meal prep options.
• Storage: I have several make ahead options here .
• Note on nutrition info: It’s based on 85/15 ground beef and will also vary depending on which marinara sauce you use.

📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System , Healthy Ebook Bundle , and Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Eggplant Lasagna

Make Ahead Options

• Store leftovers: They’ll keep in an airtight container in the fridge for up to 3-4 days.
• Meal prep the layers: You can prepare the layers ahead of time and store them separately in the fridge for up to 2-3 days, then assemble and bake the day-of. To prevent the cut eggplant from browning, I store it submerged in water with a splash of lemon juice.
• Meal prep the entire casserole: Feel free to assemble the whole thing in advance, pop in the fridge, and just bake when ready. I do this option most often!
• Freeze: My eggplant lasagna freezes beautifully for up to 3 months. If you’re making it ahead, assemble the casserole but skip the last baking step and freeze. If you have leftovers, it’s fine to freeze those after baking, too. Thaw overnight in the refrigerator before heating if you can. Baking from frozen does work, but takes a long time to heat through.
• Reheat: I recommend reheating in the oven at 350 degrees F, as a higher temperature will darken the cheese too much. You can also warm individual portions in the microwave — great for lunch!

Serving Ideas

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, try my Caprese salad , zucchini noodle salad , or broccoli rabe to balance out the richness.

You can also add my cucumber soup for a refreshing starter in the summer, or some low carb dinner rolls for an extra comforting vibe.

More Vegetable Lasagna Recipes

I love combining veggies with lasagna flavors! If you like my eggplant lasagna, you’ll probably like these, too:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Eggplant Lasagna

You’ll love my eggplant lasagna recipe with layers of roasted eggplant, beef marinara, creamy ricotta, and melty cheese. Healthy & low carb!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/eggplant-lasagna-recipe-without-noodles-low-carb-gluten-free/

Ingredients

Roasted Eggplant:

• 20 oz Eggplant (about 1-2 eggplants depending on size; sliced lengthwise about 1/4"-1/2" thick - see notes below)
• 2 tbsp Olive oil
• 1/4 tsp Sea salt
• 1/4 tsp Black pepper

Meat Sauce:

• 1 tsp Olive oil
• 2 cloves Garlic (minced)
• 1 1/2 lb Ground beef
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 1/2 cups Marinara sauce (or more - see notes below)
• 1 tbsp Italian seasoning

Cheese Filling:

• 8 oz Ricotta cheese
• 1/2 cup Grated parmesan cheese
• 1 large Egg

Cheese Topping:

• 2 cups Mozzarella cheese

Instructions

Roasted Eggplant

1. Preheat the oven to 400 degrees F (204 degrees C). Line and grease a large baking sheet .
2. 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.
3. 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

1. While the eggplant is roasting, heat oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute , until fragrant.
2. 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.
3. Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes .

Cheese Filling

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

Assembly

1. Line the bottom of a large glass or stoneware baking dish ( this one is my favorite and the perfect size) with a single layer of roasted eggplant slices (typically 4-6 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.
2. Bake for 10-15 minutes , until the cheese on top is melted and golden.

Maya’s Recipe Notes

Serving size: 1/8 of entire recipe

• Tips: Check out my recipe tips to help you get the best texture, assemble the eggplant lasagna more easily, a few variations, and meal prep options.
• Storage: I have several make ahead options here .
• Note on nutrition info: It’s based on 85/15 ground beef and will also vary depending on which marinara sauce you use.

📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System , Healthy Ebook Bundle , and Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Eggplant Lasagna Recipe Has All The Cheesy, Meaty Comfort Factor
• Ingredients & Substitutions
• How To Make Eggplant Lasagna
• My Recipe Tips
• Eggplant Lasagna Recipe card
• Make Ahead Options
• Serving Ideas
• More Vegetable Lasagna Recipes
• Recipe Reviews

My Eggplant Lasagna Recipe Has All The Cheesy, Meaty Comfort Factor

It’s that time again! Come July and August, this eggplant lasagna always comes calling my name. And I’ve got lots of reasons it’ll call yours:

• All the flavors of classic lasagna – Using eggplant in lasagna works amazingly well and tastes a lot like regular lasagna. Instead of pasta, I just use tender roasted eggplant between the layers of saucy ground beef, creamy parmesan ricotta blend, and melty mozzarella. (I don’t think you’ll miss the noodles one bit, but if you prefer a “pasta feel” without the carbs, try my classic keto lasagna instead.)
• Easy and meal prep friendly – The steps are super easy, and the ingredients are simple. Plus, meal prepping this dish ahead works beautifully.
• Healthier comfort food – My eggplant lasagna recipe is naturally low carb, keto-friendly (just 6 grams net carbs per serving), and gluten-free. It’s also just a wonderful combo of seasonal veggies and protein!
• Dip your toes into eggplant – The eggplant flavor is not strong in this dish, so this is a great way to experiment with this vegetable.

I think this eggplant lasagna is one of the best ways to enjoy this seasonal veggie. But to be honest, I love it anytime I spot good eggplant. Make it with me for a comforting, healthy dinner !

Ingredients & Substitutions

Here I explain the best ingredients for my eggplant lasagna, what each one does in the recipe, and substitution options. For measurements, see the recipe card below .

Roasted Eggplant:

• Eggplant – You’ll need about 20 ounces of eggplant, which may be one or two depending on their size. Depending on where you’re from, your store might call it aubergine or brinjal .
• Olive Oil, Sea Salt, & Black Pepper – For roasting. Feel free to use avocado oil instead of olive oil.

Meat Sauce:

• Ground Beef – I prefer beef here, but you can easily use ground turkey, chicken, pork, or Italian sausage.
• Marinara Sauce – You can use my homemade marinara sauce , otherwise I love this brand . Tomato sauce would make a decent substitute, but I’d recommend adding extra garlic and spices (below).
• Garlic – Plus more olive oil to saute it. If you like onions, you can also saute some before the garlic.
• Spices – Italian seasoning mix , sea salt, & black pepper. Throw in a pinch of crushed red pepper flakes if you want extra heat.

Cheeses:

• Ricotta Cheese – The creamy base. You can substitute cottage cheese or even farmer’s cheese , but I’d run them through a food processor for a smoother texture.
• Grated Parmesan Cheese – I use the shelf-stable grated kind for convenience, but freshly grated is even better.
• Egg – To bind the filling. You can omit this if you need an egg-free version.
• Mozzarella Cheese – For the melty layer and topping. I used shredded, but you can also layer on slices. If you choose fresh mozzarella, dry it first using the method from my zucchini parmesan .

How To Make Eggplant Lasagna

have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below .

1. Roast the eggplant. While the oven preheats, slice the eggplant lengthwise using a mandoline . Arrange the slices on a large baking sheet lined with parchment paper. Brush both sides with olive oil, season with salt and pepper, and roast until soft. If there’s any excess moisture remaining, pat dry with a paper towel.
2. Make the meat sauce. Meanwhile, heat the olive oil in a large skillet over medium heat. Saute the garlic first, then cook the ground beef with salt and pepper. Stir in the marinara sauce and Italian seasoning. Reduce heat and let it simmer.

1. Make the cheese filling. In a small bowl, mix together the ricotta, parmesan, and egg.
2. Let’s layer! To assemble the eggplant lasagna, line the roasted eggplant slices on the bottom of a large baking dish ( this one is my fave ). Top with the ground beef marinara mixture, spread the ricotta mixture on top, and sprinkle with shredded mozzarella. Repeat the layers a second time.
3. Bake in the oven. The dish is done when the cheese is melted and golden. I like to garnish with fresh basil, but fresh parsley works, too!

My Recipe Tips

• Choose small to medium eggplants if possible. Large ones tend to be more bitter and seedy. If you only have a large one, I recommend salting the slices to remove some of the bitterness before roasting. Let them drain over the sink for 30 minutes, then rinse, pat dry, then proceed with my eggplant lasagna recipe as written.
• Use a mandoline slicer for best results. Not only is it faster than a knife, it makes it easier to cut all the eggplant slices to the same thickness. That’s important for this recipe!
• For prettier eggplant lasagna, grab two eggplants instead of one and only use the center cut slices. This makes more distinct layers. I usually just saute any extra eggplant left over on the ends.
• Do you have to salt the eggplant? I usually don’t because I get smaller eggplants (see above), which don’t need it. If you have a very large eggplant, I do recommend salting it and letting it sit before rinsing and using in this recipe.
• You’ll need an extra large baking sheet to fit all the eggplant slices. I use and love this sheet pan , which never sticks even when I don’t line it. If you only have smaller pans, swap their positions in the oven halfway through.
• Make the layers in parallel to save time. I start cooking the meat sauce while the eggplant roasts, and make the cheese filling while the sauce simmers. Then, simply assemble the layers and bake.
• My meat chopper is helpful to cook the beef faster. I use it to break up the ground beef as soon as it hits the pan. Quicker and easier than a regular spatula!
• Do you need to drain the beef? I use 85/15 ground beef and don’t usually need to drain it, but you can drain yours after cooking (before adding the marinara) if you use 80/20. Alternatively, you can use 90/10 to lighten up this dish.
• For saucier lasagna, increase marinara to 2 cups. I used 1 1/2 cups to keep the carbs lower, but you can increase the amount if you want the meat layer to be more saucy.
• Add the ricotta mixture in dollops. This makes it easier to spread evenly than dumping it all in one spot.
• Want a meatless version? I like this eggplant lasagna with meat, but you can replace the ground beef with sauteed mushrooms and/or sauteed spinach . You can also try my vegetarian eggplant casserole or eggplant rollatini — they’ve got similar flavors.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Roasted Eggplant:

• 20 oz Eggplant (about 1-2 eggplants depending on size; sliced lengthwise about 1/4"-1/2" thick – see notes below) ▢
• 2 tbsp Olive oil ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Meat Sauce:

• 1 tsp Olive oil ▢
• 2 cloves Garlic (minced) ▢
• 1 1/2 lb Ground beef ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1 1/2 cups Marinara sauce (or more – see notes below) ▢
• 1 tbsp Italian seasoning ▢

Cheese Filling:

• 8 oz Ricotta cheese ▢
• 1/2 cup Grated parmesan cheese ▢
• 1 large Egg ▢

Cheese Topping:

• 2 cups Mozzarella cheese ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Roasted Eggplant

1. Preheat the oven to 400 degrees F (204 degrees C). Line and grease a large baking sheet .
2. 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.
3. 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

1. While the eggplant is roasting, heat oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute , until fragrant.
2. 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.
3. Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes .

Cheese Filling

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

Assembly

1. Line the bottom of a large glass or stoneware baking dish ( this one is my favorite and the perfect size) with a single layer of roasted eggplant slices (typically 4-6 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.
2. Bake for 10-15 minutes , until the cheese on top is melted and golden.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/8 of entire recipe

• Tips: Check out my recipe tips to help you get the best texture, assemble the eggplant lasagna more easily, a few variations, and meal prep options.
• Storage: I have several make ahead options here .
• Note on nutrition info: It’s based on 85/15 ground beef and will also vary depending on which marinara sauce you use.

📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System , Healthy Ebook Bundle , and Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Eggplant Lasagna

Make Ahead Options

• Store leftovers: They’ll keep in an airtight container in the fridge for up to 3-4 days.
• Meal prep the layers: You can prepare the layers ahead of time and store them separately in the fridge for up to 2-3 days, then assemble and bake the day-of. To prevent the cut eggplant from browning, I store it submerged in water with a splash of lemon juice.
• Meal prep the entire casserole: Feel free to assemble the whole thing in advance, pop in the fridge, and just bake when ready. I do this option most often!
• Freeze: My eggplant lasagna freezes beautifully for up to 3 months. If you’re making it ahead, assemble the casserole but skip the last baking step and freeze. If you have leftovers, it’s fine to freeze those after baking, too. Thaw overnight in the refrigerator before heating if you can. Baking from frozen does work, but takes a long time to heat through.
• Reheat: I recommend reheating in the oven at 350 degrees F, as a higher temperature will darken the cheese too much. You can also warm individual portions in the microwave — great for lunch!

Serving Ideas

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, try my Caprese salad , zucchini noodle salad , or broccoli rabe to balance out the richness.

You can also add my cucumber soup for a refreshing starter in the summer, or some low carb dinner rolls for an extra comforting vibe.

More Vegetable Lasagna Recipes

I love combining veggies with lasagna flavors! If you like my eggplant lasagna, you’ll probably like these, too:

FREE 5-Ingredient Recipe EBook

• My Eggplant Lasagna Recipe Has All The Cheesy, Meaty Comfort Factor
• Ingredients & Substitutions
• How To Make Eggplant Lasagna
• My Recipe Tips
• Eggplant Lasagna Recipe card
• Make Ahead Options
• Serving Ideas
• More Vegetable Lasagna Recipes
• Recipe Reviews

My Eggplant Lasagna Recipe Has All The Cheesy, Meaty Comfort Factor

It’s that time again! Come July and August, this eggplant lasagna always comes calling my name. And I’ve got lots of reasons it’ll call yours:

• All the flavors of classic lasagna – Using eggplant in lasagna works amazingly well and tastes a lot like regular lasagna. Instead of pasta, I just use tender roasted eggplant between the layers of saucy ground beef, creamy parmesan ricotta blend, and melty mozzarella. (I don’t think you’ll miss the noodles one bit, but if you prefer a “pasta feel” without the carbs, try my classic keto lasagna instead.)
• Easy and meal prep friendly – The steps are super easy, and the ingredients are simple. Plus, meal prepping this dish ahead works beautifully.
• Healthier comfort food – My eggplant lasagna recipe is naturally low carb, keto-friendly (just 6 grams net carbs per serving), and gluten-free. It’s also just a wonderful combo of seasonal veggies and protein!
• Dip your toes into eggplant – The eggplant flavor is not strong in this dish, so this is a great way to experiment with this vegetable.

I think this eggplant lasagna is one of the best ways to enjoy this seasonal veggie. But to be honest, I love it anytime I spot good eggplant. Make it with me for a comforting, healthy dinner !

Ingredients & Substitutions

Here I explain the best ingredients for my eggplant lasagna, what each one does in the recipe, and substitution options. For measurements, see the recipe card below .

Roasted Eggplant:

• Eggplant – You’ll need about 20 ounces of eggplant, which may be one or two depending on their size. Depending on where you’re from, your store might call it aubergine or brinjal .
• Olive Oil, Sea Salt, & Black Pepper – For roasting. Feel free to use avocado oil instead of olive oil.

Meat Sauce:

• Ground Beef – I prefer beef here, but you can easily use ground turkey, chicken, pork, or Italian sausage.
• Marinara Sauce – You can use my homemade marinara sauce , otherwise I love this brand . Tomato sauce would make a decent substitute, but I’d recommend adding extra garlic and spices (below).
• Garlic – Plus more olive oil to saute it. If you like onions, you can also saute some before the garlic.
• Spices – Italian seasoning mix , sea salt, & black pepper. Throw in a pinch of crushed red pepper flakes if you want extra heat.

Cheeses:

• Ricotta Cheese – The creamy base. You can substitute cottage cheese or even farmer’s cheese , but I’d run them through a food processor for a smoother texture.
• Grated Parmesan Cheese – I use the shelf-stable grated kind for convenience, but freshly grated is even better.
• Egg – To bind the filling. You can omit this if you need an egg-free version.
• Mozzarella Cheese – For the melty layer and topping. I used shredded, but you can also layer on slices. If you choose fresh mozzarella, dry it first using the method from my zucchini parmesan .

How To Make Eggplant Lasagna

have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below .

1. Roast the eggplant. While the oven preheats, slice the eggplant lengthwise using a mandoline . Arrange the slices on a large baking sheet lined with parchment paper. Brush both sides with olive oil, season with salt and pepper, and roast until soft. If there’s any excess moisture remaining, pat dry with a paper towel.
2. Make the meat sauce. Meanwhile, heat the olive oil in a large skillet over medium heat. Saute the garlic first, then cook the ground beef with salt and pepper. Stir in the marinara sauce and Italian seasoning. Reduce heat and let it simmer.

1. Make the cheese filling. In a small bowl, mix together the ricotta, parmesan, and egg.
2. Let’s layer! To assemble the eggplant lasagna, line the roasted eggplant slices on the bottom of a large baking dish ( this one is my fave ). Top with the ground beef marinara mixture, spread the ricotta mixture on top, and sprinkle with shredded mozzarella. Repeat the layers a second time.
3. Bake in the oven. The dish is done when the cheese is melted and golden. I like to garnish with fresh basil, but fresh parsley works, too!

My Recipe Tips

• Choose small to medium eggplants if possible. Large ones tend to be more bitter and seedy. If you only have a large one, I recommend salting the slices to remove some of the bitterness before roasting. Let them drain over the sink for 30 minutes, then rinse, pat dry, then proceed with my eggplant lasagna recipe as written.
• Use a mandoline slicer for best results. Not only is it faster than a knife, it makes it easier to cut all the eggplant slices to the same thickness. That’s important for this recipe!
• For prettier eggplant lasagna, grab two eggplants instead of one and only use the center cut slices. This makes more distinct layers. I usually just saute any extra eggplant left over on the ends.
• Do you have to salt the eggplant? I usually don’t because I get smaller eggplants (see above), which don’t need it. If you have a very large eggplant, I do recommend salting it and letting it sit before rinsing and using in this recipe.
• You’ll need an extra large baking sheet to fit all the eggplant slices. I use and love this sheet pan , which never sticks even when I don’t line it. If you only have smaller pans, swap their positions in the oven halfway through.
• Make the layers in parallel to save time. I start cooking the meat sauce while the eggplant roasts, and make the cheese filling while the sauce simmers. Then, simply assemble the layers and bake.
• My meat chopper is helpful to cook the beef faster. I use it to break up the ground beef as soon as it hits the pan. Quicker and easier than a regular spatula!
• Do you need to drain the beef? I use 85/15 ground beef and don’t usually need to drain it, but you can drain yours after cooking (before adding the marinara) if you use 80/20. Alternatively, you can use 90/10 to lighten up this dish.
• For saucier lasagna, increase marinara to 2 cups. I used 1 1/2 cups to keep the carbs lower, but you can increase the amount if you want the meat layer to be more saucy.
• Add the ricotta mixture in dollops. This makes it easier to spread evenly than dumping it all in one spot.
• Want a meatless version? I like this eggplant lasagna with meat, but you can replace the ground beef with sauteed mushrooms and/or sauteed spinach . You can also try my vegetarian eggplant casserole or eggplant rollatini — they’ve got similar flavors.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Roasted Eggplant:

• 20 oz Eggplant (about 1-2 eggplants depending on size; sliced lengthwise about 1/4"-1/2" thick – see notes below) ▢
• 2 tbsp Olive oil ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Meat Sauce:

• 1 tsp Olive oil ▢
• 2 cloves Garlic (minced) ▢
• 1 1/2 lb Ground beef ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1 1/2 cups Marinara sauce (or more – see notes below) ▢
• 1 tbsp Italian seasoning ▢

Cheese Filling:

• 8 oz Ricotta cheese ▢
• 1/2 cup Grated parmesan cheese ▢
• 1 large Egg ▢

Cheese Topping:

• 2 cups Mozzarella cheese ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Roasted Eggplant

1. Preheat the oven to 400 degrees F (204 degrees C). Line and grease a large baking sheet .
2. 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.
3. 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

1. While the eggplant is roasting, heat oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute , until fragrant.
2. 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.
3. Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes .

Cheese Filling

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

Assembly

1. Line the bottom of a large glass or stoneware baking dish ( this one is my favorite and the perfect size) with a single layer of roasted eggplant slices (typically 4-6 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.
2. Bake for 10-15 minutes , until the cheese on top is melted and golden.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/8 of entire recipe

• Tips: Check out my recipe tips to help you get the best texture, assemble the eggplant lasagna more easily, a few variations, and meal prep options.
• Storage: I have several make ahead options here .
• Note on nutrition info: It’s based on 85/15 ground beef and will also vary depending on which marinara sauce you use.

📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System , Healthy Ebook Bundle , and Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Eggplant Lasagna

Make Ahead Options

• Store leftovers: They’ll keep in an airtight container in the fridge for up to 3-4 days.
• Meal prep the layers: You can prepare the layers ahead of time and store them separately in the fridge for up to 2-3 days, then assemble and bake the day-of. To prevent the cut eggplant from browning, I store it submerged in water with a splash of lemon juice.
• Meal prep the entire casserole: Feel free to assemble the whole thing in advance, pop in the fridge, and just bake when ready. I do this option most often!
• Freeze: My eggplant lasagna freezes beautifully for up to 3 months. If you’re making it ahead, assemble the casserole but skip the last baking step and freeze. If you have leftovers, it’s fine to freeze those after baking, too. Thaw overnight in the refrigerator before heating if you can. Baking from frozen does work, but takes a long time to heat through.
• Reheat: I recommend reheating in the oven at 350 degrees F, as a higher temperature will darken the cheese too much. You can also warm individual portions in the microwave — great for lunch!

Serving Ideas

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, try my Caprese salad , zucchini noodle salad , or broccoli rabe to balance out the richness.

You can also add my cucumber soup for a refreshing starter in the summer, or some low carb dinner rolls for an extra comforting vibe.

More Vegetable Lasagna Recipes

I love combining veggies with lasagna flavors! If you like my eggplant lasagna, you’ll probably like these, too:

FREE 5-Ingredient Recipe EBook

• My Eggplant Lasagna Recipe Has All The Cheesy, Meaty Comfort Factor
• Ingredients & Substitutions
• How To Make Eggplant Lasagna
• My Recipe Tips
• Eggplant Lasagna Recipe card
• Make Ahead Options
• Serving Ideas
• More Vegetable Lasagna Recipes
• Recipe Reviews

My Eggplant Lasagna Recipe Has All The Cheesy, Meaty Comfort Factor

It’s that time again! Come July and August, this eggplant lasagna always comes calling my name. And I’ve got lots of reasons it’ll call yours:

• All the flavors of classic lasagna – Using eggplant in lasagna works amazingly well and tastes a lot like regular lasagna. Instead of pasta, I just use tender roasted eggplant between the layers of saucy ground beef, creamy parmesan ricotta blend, and melty mozzarella. (I don’t think you’ll miss the noodles one bit, but if you prefer a “pasta feel” without the carbs, try my classic keto lasagna instead.)
• Easy and meal prep friendly – The steps are super easy, and the ingredients are simple. Plus, meal prepping this dish ahead works beautifully.
• Healthier comfort food – My eggplant lasagna recipe is naturally low carb, keto-friendly (just 6 grams net carbs per serving), and gluten-free. It’s also just a wonderful combo of seasonal veggies and protein!
• Dip your toes into eggplant – The eggplant flavor is not strong in this dish, so this is a great way to experiment with this vegetable.

I think this eggplant lasagna is one of the best ways to enjoy this seasonal veggie. But to be honest, I love it anytime I spot good eggplant. Make it with me for a comforting, healthy dinner !

Ingredients & Substitutions

Here I explain the best ingredients for my eggplant lasagna, what each one does in the recipe, and substitution options. For measurements, see the recipe card below .

Roasted Eggplant:

• Eggplant – You’ll need about 20 ounces of eggplant, which may be one or two depending on their size. Depending on where you’re from, your store might call it aubergine or brinjal .
• Olive Oil, Sea Salt, & Black Pepper – For roasting. Feel free to use avocado oil instead of olive oil.

Meat Sauce:

• Ground Beef – I prefer beef here, but you can easily use ground turkey, chicken, pork, or Italian sausage.
• Marinara Sauce – You can use my homemade marinara sauce , otherwise I love this brand . Tomato sauce would make a decent substitute, but I’d recommend adding extra garlic and spices (below).
• Garlic – Plus more olive oil to saute it. If you like onions, you can also saute some before the garlic.
• Spices – Italian seasoning mix , sea salt, & black pepper. Throw in a pinch of crushed red pepper flakes if you want extra heat.

Cheeses:

• Ricotta Cheese – The creamy base. You can substitute cottage cheese or even farmer’s cheese , but I’d run them through a food processor for a smoother texture.
• Grated Parmesan Cheese – I use the shelf-stable grated kind for convenience, but freshly grated is even better.
• Egg – To bind the filling. You can omit this if you need an egg-free version.
• Mozzarella Cheese – For the melty layer and topping. I used shredded, but you can also layer on slices. If you choose fresh mozzarella, dry it first using the method from my zucchini parmesan .

How To Make Eggplant Lasagna

have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below .

1. Roast the eggplant. While the oven preheats, slice the eggplant lengthwise using a mandoline . Arrange the slices on a large baking sheet lined with parchment paper. Brush both sides with olive oil, season with salt and pepper, and roast until soft. If there’s any excess moisture remaining, pat dry with a paper towel.
2. Make the meat sauce. Meanwhile, heat the olive oil in a large skillet over medium heat. Saute the garlic first, then cook the ground beef with salt and pepper. Stir in the marinara sauce and Italian seasoning. Reduce heat and let it simmer.

1. Make the cheese filling. In a small bowl, mix together the ricotta, parmesan, and egg.
2. Let’s layer! To assemble the eggplant lasagna, line the roasted eggplant slices on the bottom of a large baking dish ( this one is my fave ). Top with the ground beef marinara mixture, spread the ricotta mixture on top, and sprinkle with shredded mozzarella. Repeat the layers a second time.
3. Bake in the oven. The dish is done when the cheese is melted and golden. I like to garnish with fresh basil, but fresh parsley works, too!

My Recipe Tips

• Choose small to medium eggplants if possible. Large ones tend to be more bitter and seedy. If you only have a large one, I recommend salting the slices to remove some of the bitterness before roasting. Let them drain over the sink for 30 minutes, then rinse, pat dry, then proceed with my eggplant lasagna recipe as written.
• Use a mandoline slicer for best results. Not only is it faster than a knife, it makes it easier to cut all the eggplant slices to the same thickness. That’s important for this recipe!
• For prettier eggplant lasagna, grab two eggplants instead of one and only use the center cut slices. This makes more distinct layers. I usually just saute any extra eggplant left over on the ends.
• Do you have to salt the eggplant? I usually don’t because I get smaller eggplants (see above), which don’t need it. If you have a very large eggplant, I do recommend salting it and letting it sit before rinsing and using in this recipe.
• You’ll need an extra large baking sheet to fit all the eggplant slices. I use and love this sheet pan , which never sticks even when I don’t line it. If you only have smaller pans, swap their positions in the oven halfway through.
• Make the layers in parallel to save time. I start cooking the meat sauce while the eggplant roasts, and make the cheese filling while the sauce simmers. Then, simply assemble the layers and bake.
• My meat chopper is helpful to cook the beef faster. I use it to break up the ground beef as soon as it hits the pan. Quicker and easier than a regular spatula!
• Do you need to drain the beef? I use 85/15 ground beef and don’t usually need to drain it, but you can drain yours after cooking (before adding the marinara) if you use 80/20. Alternatively, you can use 90/10 to lighten up this dish.
• For saucier lasagna, increase marinara to 2 cups. I used 1 1/2 cups to keep the carbs lower, but you can increase the amount if you want the meat layer to be more saucy.
• Add the ricotta mixture in dollops. This makes it easier to spread evenly than dumping it all in one spot.
• Want a meatless version? I like this eggplant lasagna with meat, but you can replace the ground beef with sauteed mushrooms and/or sauteed spinach . You can also try my vegetarian eggplant casserole or eggplant rollatini — they’ve got similar flavors.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Roasted Eggplant:

• 20 oz Eggplant (about 1-2 eggplants depending on size; sliced lengthwise about 1/4"-1/2" thick – see notes below) ▢
• 2 tbsp Olive oil ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Meat Sauce:

• 1 tsp Olive oil ▢
• 2 cloves Garlic (minced) ▢
• 1 1/2 lb Ground beef ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1 1/2 cups Marinara sauce (or more – see notes below) ▢
• 1 tbsp Italian seasoning ▢

Cheese Filling:

• 8 oz Ricotta cheese ▢
• 1/2 cup Grated parmesan cheese ▢
• 1 large Egg ▢

Cheese Topping:

• 2 cups Mozzarella cheese ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Roasted Eggplant

1. Preheat the oven to 400 degrees F (204 degrees C). Line and grease a large baking sheet .
2. 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.
3. 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

1. While the eggplant is roasting, heat oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute , until fragrant.
2. 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.
3. Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes .

Cheese Filling

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

Assembly

1. Line the bottom of a large glass or stoneware baking dish ( this one is my favorite and the perfect size) with a single layer of roasted eggplant slices (typically 4-6 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.
2. Bake for 10-15 minutes , until the cheese on top is melted and golden.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/8 of entire recipe

• Tips: Check out my recipe tips to help you get the best texture, assemble the eggplant lasagna more easily, a few variations, and meal prep options.
• Storage: I have several make ahead options here .
• Note on nutrition info: It’s based on 85/15 ground beef and will also vary depending on which marinara sauce you use.

📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System , Healthy Ebook Bundle , and Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Eggplant Lasagna

Make Ahead Options

• Store leftovers: They’ll keep in an airtight container in the fridge for up to 3-4 days.
• Meal prep the layers: You can prepare the layers ahead of time and store them separately in the fridge for up to 2-3 days, then assemble and bake the day-of. To prevent the cut eggplant from browning, I store it submerged in water with a splash of lemon juice.
• Meal prep the entire casserole: Feel free to assemble the whole thing in advance, pop in the fridge, and just bake when ready. I do this option most often!
• Freeze: My eggplant lasagna freezes beautifully for up to 3 months. If you’re making it ahead, assemble the casserole but skip the last baking step and freeze. If you have leftovers, it’s fine to freeze those after baking, too. Thaw overnight in the refrigerator before heating if you can. Baking from frozen does work, but takes a long time to heat through.
• Reheat: I recommend reheating in the oven at 350 degrees F, as a higher temperature will darken the cheese too much. You can also warm individual portions in the microwave — great for lunch!

Serving Ideas

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, try my Caprese salad , zucchini noodle salad , or broccoli rabe to balance out the richness.

You can also add my cucumber soup for a refreshing starter in the summer, or some low carb dinner rolls for an extra comforting vibe.

More Vegetable Lasagna Recipes

I love combining veggies with lasagna flavors! If you like my eggplant lasagna, you’ll probably like these, too: