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Keto lasagna with creamy ricotta and roasted eggplant served on a plate

Creamy Ricotta and Roasted Eggplant Lasagna

This creamy lasagna features roasted eggplant layered with ricotta, mozzarella, and marinara sauce, making it a delicious low-carb alternative to traditional pasta dishes.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Keto
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Preparation
  • 2 large eggplants, sliced Use fresh eggplants for the best texture.
  • 1 tablespoon Olive oil for roasting Use high-quality olive oil for better flavor.
  • Salt and pepper to taste Helps to enhance the flavors of the dish.
Cheese Mixture
  • 2 cups ricotta cheese Trader Joe’s ricotta is a great choice.
  • 1 cup mozzarella cheese, shredded Provides a great melty texture.
  • 1/2 cup parmesan cheese, grated Adds a nice flavor to the top layer.
  • 1 egg Gives structure to the cheese mixture.
Sauce and Seasoning
  • 2 cups marinara sauce Sugar-free if desired.
  • 1 teaspoon garlic powder For added flavor.
  • 1 teaspoon Italian seasoning Enhances the overall taste.
Garnish
  • to taste Fresh basil for garnish Optional but adds freshness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Lay the sliced eggplants on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes or until tender.
Cheese Mixture
  1. In a mixing bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper until well mixed.
Assembly
  1. In a baking dish, spread a layer of marinara sauce on the bottom.
  2. Layer half of the roasted eggplant slices on top, followed by half of the ricotta mixture, and then half of the mozzarella cheese.
  3. Repeat the layers, finishing with marinara sauce and the remaining mozzarella and parmesan cheese on top.
Baking
  1. Bake in the oven for 25-30 minutes, or until bubbly and golden on top.
  2. Garnish with fresh basil before serving.

Notes

To avoid soggy eggplant, consider salting and resting the slices before roasting. This dish can also be prepared ahead of time by assembling the layers and refrigerating until ready to bake.