Keto-Friendly Creamy Ricotta and Roasted Eggplant Lasagna
A delicious low-carb lasagna made with roasted eggplant instead of noodles, layered with ricotta and mozzarella cheese, perfect for a comforting keto-friendly meal.
Ingredients
For the layers
- 2 medium eggplants, sliced into 1/4–1/2-inch rounds
- 2 cups marinara sauce Choose sugar-free for strict keto
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
For the ricotta mixture
- 1 cup ricotta cheese (whole-milk ricotta for creaminess; drain if watery)
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Brush both sides of the eggplant slices with olive oil. Season lightly with salt and pepper. Arrange them in a single layer on the sheet.
- Roast the eggplant for 20–25 minutes, flipping once halfway through, until slices are soft and golden at the edges. Remove and let cool briefly.
- In a medium bowl, combine the ricotta, egg, half of the shredded mozzarella, and the grated Parmesan. Stir until smooth. Season with a pinch of salt and some black pepper.
Assembly
- Spread a thin layer of marinara sauce in the bottom of a baking dish (approximately 9x9 or similar).
- Arrange a layer of roasted eggplant over the sauce. Dollop and gently spread some of the ricotta mixture over the eggplant.
- Repeat layers (sauce → eggplant → ricotta) until ingredients are used, finishing with remaining marinara and the remaining mozzarella on top.
Baking
- Bake the assembled lasagna for 25–30 minutes, until the cheese is melted, bubbling, and beginning to brown.
- Let rest for 5–10 minutes to set before slicing. Garnish with torn fresh basil and a drizzle of extra-virgin olive oil if desired.
Notes
You can roast eggplant ahead of time, mix the ricotta filling quickly, and assemble right before baking. For a tangier filling, stir in 1 teaspoon lemon zest.