Keto Eggplant Lasagna

Print Pin
4 from 102 votes

Keto Eggplant Lasagna

55 minutes
Calories 830kcal


  • 1 pound ground beef
  • 2 eggplant (medium)
  • 6 slices bacon (medium)
  • 2 cloves garlic (medium)
  • 1 onions (small
  • 1 cup marinara sauce
  • 1/3 cup parmesan cheese
  • 8 slices cheddar cheese
  • 1 teaspoon oregano
  • 2 teaspoons salt (medium)
  • 1/2 teaspoon black pepper


  • Preheat oven to 375F.
  • In a saucepan over medium-high heat, add a little bit of oil in to fry the bacon.
  • Once the bacon turns golden and crispy, remove and chop into small bite-size and set aside.Use the same saucepan with the bacon fat, toss in garlic and onion.
  • Continue frying until they soften.Gently throw the ground beef into the pan.
  • Season with salt, pepper, and oregano.
  • Stir with a spoon and allow it cook till golden.
  • Add the marinara sauce in and bring to a boil then simmer until the volume decreases by about a third.Meanwhile, peel off the eggplant skin.
  • Cut the eggplant lengthwise into ¼ inch thin slices.
  • Grill on a non-stick preheated pan and make sure both sides are cooked.
  • This is an optional step just to give the lasagna a firmer consistency and intensify the amazing smell of grilled eggplant.Prepare a baking dish to layer your lasagne.
  • Place a layer of eggplant as the base, then spread the cooked beef and bacon on top of the eggplant then top with cheese.
  • Repeat the layers until you fill the whole dish.Spread more Parmesan cheese on the final layer.
  • Bake in the oven for about 20-30 minutes until the cheese melts and the surface produces nice golden bubbles.Remove from oven and allow cooling for about 5 minutes.
  • Slice out a piece and enjoy with some green veggies.


Calories: 830kcal

Originally posted 2019-02-20 17:57:47.

Article Categories:

Leave a Reply

Your email address will not be published.

Recipe Rating