As someone who is Italian, lasagna is such a comfort food for me, but I never thought I would be able to make a keto-friendly lasagna that actually tasted good. And honestly, even though it is low carb, I think I personally prefer this method. In generally actually, I just enjoy meals with less starchy bases now because I just feel that you can really taste the other ingredients so much better.  Also, I find that when working with veggie substitutes, I prefer cooking in a cast iron skillet   Even if you aren’t super keen on eggplant, I recommend you give this recipe a try! The eggplant works really well for each layer and does an excellent job at absorbing the flavors of the sauce. You could also try substituting the eggplant for thin layers of zucchini!


  • 1 medium-large eggplant
  • 1 lb ground beef
  • 1/2 C ricotta cheese (we used whole fat)
  • 1/4 C heavy cream
  • 8 oz sliced baby Bella or cremini mushrooms
  • 1 tbsp chopped garlic
  • 3 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 tbsp fresh chopped basil
  • Salt and pepper to taste
  • 1 tbsp garlic powder
  • 8 oz mozzarella cheese
  • 1/4 C water

Slice eggplant 1/8″ inch slices. Liberally coat with salt (but don’t over do it!) and let sit for 15 minutes or so; this will remove excess water from eggplant which will prevent the lasagna from being soggy and watery.

In a saute pan brown ground beef with chopped garlic. Once brown add tomato paste and combine until uniformly coated. Cook for up until 5 minutes or until mixture goes from red to a rusty orange color. Add 1/4 C water, along with fresh basil, salt, pepper and Italian seasonings. Let simmer until sauced is thicken. In a separate pan, saute mushrooms with granulated garlic and 1-1 1/2 tbsp oil until brown. Combine ricotta and heavy cream in a small bowl.

With paper towel, remove beaded water on eggplant to remove excess moisture. Eggplant may oxidize slightly and turn brown but that’s OK.

In a saute pan or as I prefer, a cast iron skillet lightly fry eggplant slices in light oil until golden brown. Once eggplant is cooked, remove from pan and begin to layer ingredients starting with light sauce on the bottom of pan, followed by a layer of eggplant, 2 oz/ a thin layer of mozzarella, mushrooms, and then lightly layer of ricotta mixture, and  smooth in an even layer.  Add 1/3 meat sauce and repeat steps until finished. Top the lasagna with mozzarella and  fresh grated Parmesan to taste.  Especially when it comes to the Parmesan, consider using a high quality cheese! Fresh mozzarella would be a delicious touch as well.

After top layer is applied, cover skillet with tin foil (make sure foil isn’t touching cheese to prevent it from all sticking to the foil. Bake in 350 degree oven for 20-30 mins, or until eggplant is tender and cheese is melted. Uncover and bake until low broil until cheese on top is golden brown. Top with fresh parsley for garnish.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s