Keto Eggplant and Zucchini “Lasagna” Recipe
Layers of delicious mince, zucchini, and eggplant (AKA aubergine) result in a healthy Keto lasagna dish.
While this isn’t your traditional lasagna (since it’s dairy-free and gluten-free and low carb), this keto eggplant and zucchini “lasagna” recipe is still delicious and will be loved by your whole family.
The Origins of Lasagna
There are discrepancies about the origin of lasagna, or lasagne, as it is commonly spelled outside the U.S. Some point to the obvious, claiming it originated in Italy during the Middle Ages.
Others trace it back to the ancient Greeks, as lasagne comes from the Greek word “laganon,” an early form of pasta.
The early form of lasagna from Naples was a bit different than what we’re familiar with today. Small fried meatballs, hard-boiled eggs, sausage, and cheeses were layered with a ragù sauce.
This ragù is a complex sauce consisting of finely ground pork and beef, carrots, onions, celery, butter, and tomatoes.
One variation boils the noodles in chicken broth before covering them with cheese and chicken fat.
Other pasta ideas to cook can be found on these 38 creative keto pasta dishes for dinner.
Create Your Own Keto Lasagna
Like many recipes, lasagna can vary a lot depending on where you’re eating it.
Vary The “Noodle” Layer
Using different layer separation ingredients is one way to change things up in your keto eggplant and zucchini “lasagna” recipe.
Traditional, wheat lasagna sheets are used to separate the filling. However, this doesn’t make it very Keto of course!
This keto lasagna recipe, I’ve used both zucchini and eggplant as the layers.
But you can use just zucchini or just eggplant. For example, this Paleo eggplant recipe uses eggplant slices as the “noodle” layer.
Other vegetables you can use instead of lasagna noodles include spinach and artichokes.
Vary The Beef Filling Layer
There’s also a lot you can do with the beef filling layer. The main issue to watch out for with keto lasagna recipes is the tomatoes as they can add a lot of carbs. So cut back on the tomato paste and just use diced tomatoes instead.
Let that be your license to experiment with lasagna. Don’t like one of my ingredients? Substitute one of your favorites and make a custom ketogenic lasagna to remember!
- 2 medium eggplants (1000 g)
- 3 zucchinis (360 g)
- 1 medium onion, peeled and diced (110 g)
- 2 Tablespoons of olive oil (30 ml)
- 2 cloves of garlic, peeled and diced (6 g)
- 34 white button mushrooms, finely diced (340 g)
- 1 lb of ground beef (450 g)
- 1 can of diced tomatoes (400 g)
- 2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
- 1 Tablespoon of sesame seeds (14 g)
- Sea salt
- Pepper, to taste
- Chopped flat leaf parsley, for garnish (optional)
- To create the lasagna “noodle” layers:Slice the eggplant and zucchini into 1/4-inch thick slices and then salt them well. Let the water drain out of the slices for around an hour (place onto racks if possible). Dry them off well with paper towels.
- To create the beef layers:Fry the onions, garlic, beef, and mushrooms in some olive oil until the beef is browned and there’s no water at the bottom of the pan. Then add in the tomatoes and gluten-free tamari sauce and cook until most of the liquid has evaporated. Season with salt and pepper, to taste.
- To put the lasagna together:Preheat the oven to 375 F (190 C). Pour a layer of the beef mixture into the bottom of a baking tray and then top with eggplant and zucchini slices. Then add another layer of beef followed by another layer of eggplant and zucchini. Sprinkle sesame seeds on top and bake, covered with foil, for 20 minutes. Remove the foil and return to the oven for an additional 5-10 minutes.
- For garnish:Sprinkle chopped parsley over the top.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
- Calories: 226
- Sugar: 6 g
- Fat: 15 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 12 g